Not sure what to do with your leftover brisket? Why not try this declious brisket lasagna recipe? It’s packed with cheese, bechamel sauce, mushrooms, and pasta.
I guarantee it’ll quickly become a firm family favorite.
Why You’ll Love This Brisket Lasagne
Rich and Hearty: The combination of tender brisket and creamy béchamel sauce creates a deeply satisfying meal.
Comfort Food: Brisket lasagne takes the classic comfort food to a new level of indulgence.
Versatile: You can customize brisket lasagne with different cheeses, sauces, and vegetables to suit your taste.
Perfect for Leftovers: It’s a great way to use up leftover brisket while still making a tasty, filling meal.
What You Need for Brisket Lasagne
- lasagna sheets
- Extra Virgin olive oil
- Beef brisket—I have included a link to my easy recipe below if you do not have leftover brisket.
- Spinach
- Porcini mushrooms
- Mushrooms
- Tomato paste
- Tomato passata or canned tomatoes
- Extra-sharp cheddar cheese shredded
- Mozzarella shredded
- Parmesan shredded
- Garlic
- Thyme
- Salt and pepper
- Butter
- Plain Flour
- Milk
Don’t Have Any Leftover Brisket?
If you don’t have any leftover brisket, you can smoke a brisket, especially for this recipe. See the method for the perfect smoked brisket here. It might be worth cooking it a day ahead of time.
How to Make Brisket Lasagne
Step 1 – Preheat the Oven
Preheat the oven to 375 degrees F. Oil a casserole dish deep enough to hold the lasagna. Place the porcini mushrooms in a bowl with hot water to rehydrate, and allow to soak for 15 minutes.
Step 2 – Cook the Lasagna Sheets
Cook the lasagna sheets in unsalted water according to the packaging instructions. Drain and rinse with cold water.
Step 3 – Prepare the Mushrooms and Brisket
Chop the brisket into bite-sized chunks and combine in a bowl with the tomato passata and tomato paste.
Once the porcini mushrooms have soaked for 15 minutes, drain and chop. Also, chop the fresh mushrooms, garlic, and thyme.
Heat butter in a pan and saute the mushrooms and porcini mushrooms with the garlic and thyme.
Step 4 – Prepare the Bechamel Sauce
Melt butter in a saucepan and season with salt and pepper. Once the butter has melted, whisk in flour. Cook gently for 2-3 minutes, gradually whisk in hot milk, stirring constantly. Once it comes to a simmer, add the parmesan cheese, stir until the cheese has melted, and then transfer to a bowl.
Step 5 – Putting the Lasagna Together
Spread a ¼ cup of brisket mixture on the bottom of the baking dish. Place 3 of the cooked lasagna sheets on top of the sauce.
Layer with ⅓ of the cheese mixture, then ¼ of the of brisket, mushrooms, and spinach repeat the process three times. Top with the grated cheese and cheese mixture.
Step 6 – How Long to Smoke Cook Brisket Lasagna?
Place the ovenproof dish on a tray to catch any drips. Bake for 45 minutes or until the top is golden brown and crisp around the edges. Serve immediately
What Pasta Should Use For Brisket Lasagna
You can use any readily available past sheets. Fresh lasagna sheets or dried packaged sheets work equally as well.
What Cheese Should Use For Brisket Lasagne
The most popular cheese choices for lasagna are cheddar, mozzarella, or parmesan. But if you like blue cheese, this is also a good addition.
Some Tips and Tricks for Making the Perfect Brisket Lasagna
Here are a few tips to help you achieve a tasty lasagna dish:
- You can prepare the entire lasagna the day before. Store it in the refrigerator, covered in plastic wrap or aluminum foil.
- Don’t use salt water to cook the pasta; the dish will be too salty.
- Light seasoning will benefit the brisket. Season with kosher salt and black pepper to taste, but don’t go overboard.
- Don’t overcook the pasta, cook to al dente.
- The sheets will continue to cook in the oven, and you don’t want them to be too soggy. It helps to have a few spares in case the layering process tears.
What to Serve Smoked Brisket Lasagna
Need some inspiration for sides? See soon of our favorite sides below
Beef Brisket Lasagna
Equipment
- 1 pellet grill
Ingredients
- 12 whole lasagna sheets uncooked
- 2 tbsp extra virgin olive oil
- 1 pound smoked beef brisket chopped/diced
- 2 cups spinach
- .5 cup dried procini mushrooms
- 2 cups portobello mushrooms
- 1 cups cheddar cheese shredded
- 1 cups mozzarella cheese shredded
- .5 cup shredded parmesan
- .5 cup tomato paste
- 500 ml passata
- 4 cloves garlic
- 5 sprigs thyme
- 75 grams butter
- 1/2 cup plain flour
- 4 cups milk
- 1 tbsp salt
- 1 tbsp pepper
Instructions
- Preheat the oven to 375 degrees F. Oil a casserole dish deep enough to hold the lasagna. Place the porcini mushrooms in a bowl with hot water to rehydrate, and allow to soak for 15 minutes.
- Cook the lasagna sheets, as per the packaging instructions, in unsalted water.
- Drain and rinse with cold water.
- Chop the brisket into bite-sized chunks and combine in a bowl with the tomato passata and tomato paste.
- Once the porcini mushrooms have soaked for 15 minutes, drain and chop. Also, chop the fresh mushrooms, garlic, and thyme.
- Heat butter in a pan and saute the mushrooms and porcini mushrooms with the garlic and thyme.
- Melt butter in a saucepan and season with salt and pepper. Once the butter has melted, whisk in flour. Cook gently for 2-3 minutes, gradually whisk in hot milk, stirring constantly. Once it comes to a simmer, add the parmesan cheese, stir until the cheese has melted, and then transfer to a bowl
- Spread a ¼ cup of brisket mixture on the bottom of the baking dish. Place 3 of the cooked lasagna sheets on top of the sauce.
- Layer with ⅓ of the cheese mixture, then ¼ of the brisket, mushrooms, and spinach. Repeat the process three times. Top with the grated cheese and cheese mixture.
- Place the ovenproof dish on a tray to catch any drips. Bake for 45 minutes or until the top is golden brown and crisp around the edges. Serve immediately
Next time you have a hungry crowd and a lot of brisket leftovers, why not try this Brisket Lasagna recipe? It’s simple to prepare and guaranteed to leave everyone fed and satisfied.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
Our family likes looking for new recipes to cook or grill. The Brisket Lasagna could turn out to be our favorite here, and it looks like a simple recipe. And there’s so many other delicious recipes to try, where to start. Thanks for sharing!