First Lasagna on the grill Questions

CheeseheadIllinois

Happy Saturday Eggheaders --

How would you cook lasagna on the Egg?  Indirect with platesetter legs up?

What about the cooking dish.  Can I put a glass pyrex baking dish on the grill?  Should I buy a flimsy aluminum pan and cook it in that?

Temperature?  350 for an hour?

Feel free to point me to a post.  Thanks all.

Mattman3969

For baking on the egg go ps legs up and about 50° higher on the dome temp than what the recipe calls for.  Time should be very close to recipe recommendations 

CheeseheadIllinois

Thanks Mattman.  What are your thoughts on a pan?  (Other than a pan is recommended for cooking lasagna in!)

Wolfpack

Pyrex is fine- the smoke will discolor but will clean up when washed 

CheeseheadIllinois

Thanks all.  Gotta luv this forum.  Go Packers.

Biggreenpharmacist

I buy those cheap aluminum bread pans and cook three or four individual lasagnas. Our family likes the crusty edges so this gives lots of that and I generally cook two different kinds all at once. the pans cost like 99 cents each and are reusable but can be sent home with friends without losing anything expensive. 

Here are a few buffalo chicken lasagnas I cooked a while back

PASmoke

Like everyone has said, you're heading down the right track. I have found that I like to go about 20 minutes uncovered - then cover it for 30 min with tinfoil - then uncover for the last 10 minutes. It still browns ok....but keeps the smokey flavor down just a bit. I think you'll be very happy with your results. Please post pics! 

Boileregger

I like to use the foil pans just in case the temp gets away from me...risk is probably low but pyrex has been known to explode.  Also I like to use a pizza stone on the grate and put the foil pan on that.  Running a high temp ~450 with the stone gives a real brick oven taste in my opinion.

Richard Fl

Standard aluminum pans are fine just pick your size/s.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1132942&catid=1

westernbbq

Um, i think that does not look anything like lasagne, please send your address so i can come over and test it all out!

SmokeyPitt

Just another random tip but I like to cover the lasagna with foil for a while at the start of the cook.  This prevents it from getting too smokey.