I decided that it was time to cook a little Italian, so I went to an Italian pre-school... - Oops - wrong story!
I had a hankering for Lasagna, but the wife said it makes the kitchen too hot to cook in there (she has been saying that a lot these days - wonder why?), so I decided to cook it in my Pellet smoker instead.
First made some sauce - ground Italian sausage, some ground beef, lots of garlic, cooked down some Romas and Onions and put it all together with some fresh basil, fresh oregano, fresh Thyme, couple of bay leaves, little salt & pepper and a nice merlot. Cooked that on low for a couple of hours (Yeah, I did have to use the kitchen some)
Mixed some Ricotta cheese with a few eggs and finely grated Parmesan cheese
Sliced up some Mozzarella
Cooked the Lasagna noodles and started layering in an extra deep Lasagna pan
3 full layers (sauce, pasta, cheese) and ended with a final layer of pasta, sauce, mozzarella only and grated Parmesan.
Heat my Memphis Elite up to 250 with Hickory pellets and loaded the lasagna. I'm figuring 2.5-3 hrs. at 250. I may boost the temp to 300 later - depends on how it goes. I'll post photos when it is done.