Lasagna on the Egg!

eggor

<p />ClayQ posted a pic a while ago of lasagna he made, so I had a chance to make some last weekend. The recipe I used took almost an hour longer the the recipe called for. I think it was because I used the dutch oven, and that it was 4 layers instead of three.[p]Very tasty with a hint of Guava smoke, Thanks Greg!!![p]Here's the recipe I found, along with a few notes I added[p] LASAGNA DELICIOUSA

10 servings

1/2 lb Uncooked Creamette Lasagna
1 lb Bulk italian sausage (homemade sauasge ask Thirdeye)
1/2 lb Ground beef
1 cup Chopped onion
2 Cloves garlic, minced
1 c (28 ounces) tomatoes,Cut up, undrained
2 cans Tomato paste
2 ts Sugar
2 1/2 ts Salt, divided
1 1/2 ts Dried basil, crushed
1/2 ts Fennel seeds
1/4 ts Pepper
15 oz Ricotta cheese
1 Egg, beaten
1 tb Parsley flakes
1 c Sliced pitted ripe olives (eat 'em from the can, not in the lasagna, much better)
4 c Shredded mozzarella cheese (3 cups was plenty)
3/4 c Grated Parmesan cheese

Prepare lasagna according to package directions; drain. Cook sausage, ground beef, onion and garlic in large skillet over medium-high heat until sausage is no longer pink and onion is tender. Stir in tomatoes, tomato paste, sugar and 2 teaspoons of the salt, the basil, fennel seeds and pepper. Bring to a boil over high heat. (I did this all in a skillet on the egg, will need a long spatula and welding gloves)Reduce heat to low (slide in a pizza stone under the skillet). Simmer uncovered, for about 20 minutes. In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon of salt. Spoon 1 1/2 cups of meat sauce into 13x9 inch baking dish. Layer 1/3 each of the lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella and Parmesan cheese into dish. Repeat layers.(break noodles in half, if using a dutch oven, will be more like 4-5 layers, added a 1/2 cup of water too.) Cover with foil (lid). Bake at 375 F for 25 minutes. Uncover. Bake about 20 minutes more or until heated through. Let stand 10 minutes before cutting. (I used some metal apcers to keep the Dutch oven off the stone. I doubled the cooking times, its done when you can slice with a spatula).[p]Enjoy[p]If you try this, I'ld like to hear how it turned out[p]Scott

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