Cowboy Lasagna Giddy-Up's

Prep Time
20 mins.
Cook Time
40 mins.
Recipe by: Julene D.

This "cowboy" spin on lasagna brings out flavors of the Midwest. My family raises pork, so it is a great way to use meat in our freezer. This recipe is a hearty, nutritious dinner. I love that Eggland's Best eggs can complement any pork cut for a healthy and delicious meal.

Make This Recipe


6 lasagna noodles

3 cups pulled pork*

½ cup sweet brown sugar-style barbeque sauce

1 ½ cups sharp cheddar shredded cheese, divided

1 cup (8 oz.) cottage cheese

2 Eggland’s Best eggs, large, lightly beaten

1 4-oz. can chopped green chiles, drained

2 teaspoons dried oregano

*Cook pork ahead of time in slow cooker or smoker. I like to prepare large batches of pork and freeze in portions for convenience! Shredded chicken could be substituted for the pork.


  1. Prepare lasagna noodles in boiling water as directed on the package. Rinse noodles in cool water and lay individually on a baking sheet to drain.
  2. Preheat oven to 400°F. Lightly grease an 8 or 9-inch baking dish.
  3. In a medium bowl, stir together the pork and barbeque sauce; set aside.
  4. In a medium bowl, stir together 1 cup cheddar cheese, cottage cheese, Eggland's Best eggs, green chiles, and oregano. Drop ¼ cup of mixture on each lasagna noodle, spreading to cover the noodle.
  5. Layer 2 heaping tablespoons meat mixture on top, spread to cover.
  6. Roll up each noodle and place seam-side down in a prepared baking dish. Sprinkle on remaining shredded cheese.
  7. Bake 40 minutes until hot and bubbly (internal temp registers at least 160°F) and cheese is melted. If desired, garnish with fresh parsley.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 6
Calories 429
Fat 14.5g
Saturated Fat 7.5g
Cholesterol 124mg
Sodium 752mg
Carbohydrates 48.8g
Dietary Fiber 1.5g
Protein 25.8g