Brisket Burnt Ends & White Cheddar Lasagna | Curly's RoadTrip Eats

Brisket Burnt Ends & White Cheddar Lasagna

November 13, 2017

Learn how to make a rich and delicious dinnertime dish even tastier with the addition of USDA select Brisket Burnt Ends.

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 10 Servings


2 packages Curly’s Kansas City Style Brisket Burnt Ends

16 oz. container of lasagna noodles

16 oz. bag of Mozzerella cheese, shredded

16 oz. bag of White cheddar cheese, shredded

2 16 oz jars of Alfredo Sauce

1 bunch of Parsley, chopped

Salt, pepper to taste


1Preheat oven to 350°F.

2Toss the mozzarella cheese, white cheddar cheese, chopped parsley, salt and pepper together in a bowl.

3Spread a layer of the Alfredo sauce into the bottom of a large, deep baking dish. Lay enough lasagna noodles over the sauce to cover the bottom of the dish. Spread an even layer of Curly's Brisket Burnt Ends over the noodles. Top with a layer of the cheese and parsley mixture.

4Repeat layering, finish the assembly by topping with a layer of the Alfredo sauce and a sprinkling of the cheese.

5Cover and seal the Lasagna tight with plastic wrap, along with aluminum foil on top.

6Bake in the preheated oven for 40 minutes.

7Remove from oven and allow to rest for 15 minutes before serving.