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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Lasagna - WIN!

robnybbqrobnybbq Posts: 1,469
edited July 2012 in Cookbook
Well today we decided to make lasagna on the Egg.  I was craving pasta/Italian and instead of ordering out we created a masterpiece.

Started off by grilling a green pepper and an onion and roasted some fresh garlic - Once grilled/charred I chopped them up and threw them into a pot of crushed tomatos and tomato sauce.  I added a few spices (oregano, basil, salt, pepper, parsley) and let the pot sit on the Egg direct 300 for about 45 minutes.

I then removed the sauce and cranked the Egg up to 450 and cooked some Italian sausage and some ground beef that was seasoned with salt, pepper, garlic powder, Italian seasoning.  Cooked them for ~ 20 minutes to a 1/2 hour,  Once cooked I added the ground beef to the sauce and sliced the sausage up in thin slices and into the sauce.

I then added the ceramic stone and lowered the Egg temp to ~350.  I placed the sauce back into the Egg for ~ 1hour while I was getting the Egg stabilized and the Lasagna noodles cooked inside at 350.  After the hour we removed the sauce and made the lasagna with layers of pasta sheets, sauce with meat, ricotta/Mozzarella cheese and topped it off with a nice layer of shredded mozzarella.

Cooked the lasagna on the Egg for ~45 minutes (Until top started to brown) and added some garlic bread to the Egg.

I have to say I was craving this and it came out GREAT!  Nice rustic hint of smoke flavor throughout.  I wouldn't change much but possible add a little smoke flavor but something very light if any more at all.  This was ALL cooked on the Egg except for the pasta  ( I know they make the instant no water noodle but I like my pasta the old fashioned way and not processed cardboard).

This will be a repeat dish very soon.


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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

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