Lasagna

J Appledog

Last night I was expecting a crowd for dinner. A guest had graciously dropped off one of those party size (6 lbs.) lasagnas earlier in the day for me to cook. I decided to do it on the BGE as I needed to utilize the convection option on my oven to cook some delicate cheese snacks for a neighborhood Halloween party. Everyone commented on how good it was, with a slightly smokey taste. I'll certainly do it again! JCA

BBQfan1

J Appledog,
Julie, have you ever tried from-scratch lasagna in the oven but using smoked meat and/or cheese(s)? If so, how did it compare to last night?
Qfan

Mike Oelrich

BBQfan1,[p] While it may not be a traditional lasagna, I make a "Mexican lasagna" with smoked chicken, green chiles, corn tortillas, sour cream, cheese, etc. that is very, very tasty. The recipe calls for standard shredded chicken -- smoking it instead makes all the difference.[p]MikeO

Shelby

MikeO,
Standard shredded chicken? Is there such a thing as standard shredded chicken and where does it come from? Never seen it in the store.

Mike Oelrich

Shelby,[p] I think it's what you get when your chickens get too close to the mulcher . . . Actually, I've seen many recipes (enchiladas, croquets, pockets, casseroles, etc.) that call for "shredded chicken" or "chicken, cubed" or "chicken, cooked and chopped". Most of the time, this means it's probably boiled, then cut up and put in the recipe -- not the most flavorful thing in the world . . .[p]MikeO