Smoked Lasagna
Smoked Lasagna started out with some Jimmy Dean's Hot Sausage and some Italian Sausage being broken up and put on foil lined pans and spent about 90 minutes in the smoker at 250F.
At the same time tomato sauce and some whole garlic cloves spent some time in the smoker as well. The garlic ended up minced into the sauce along with some tomato paste, some minced fresh basil leaves and minced shallots. When it was heated for assembly, the meat was broken up and added to the sauce.
Some Ricotta cheese was mixed with an egg, 1/4 teaspoon nutmeg, salt and pepper.
When it came time to assemble, a bit of sauce on the bottom of a foil pan, then 3 oven ready or no boil lasagna noodles then a layer of the ricotta cheese mix, a cup of the meat sauce, then 1/4 cup Parmesan Cheese and about 2/3 cup mozzarella cheese. Then 2 more layers of all of that. Finished with a layer of noodles, the remainder of the sauce and the rest of the mozzarella cheese.
It spent an hour in the smoker at 325F .
Unfortunately, being a volunteer firefighter led me to being a bit rushed when it was time to eat and not a lot of time for pictures on this one.
Smoked Lasagna started out with some Jimmy Dean's Hot Sausage and some Italian Sausage being broken up and put on foil lined pans and spent about 90 minutes in the smoker at 250F.
At the same time tomato sauce and some whole garlic cloves spent some time in the smoker as well. The garlic ended up minced into the sauce along with some tomato paste, some minced fresh basil leaves and minced shallots. When it was heated for assembly, the meat was broken up and added to the sauce.
Some Ricotta cheese was mixed with an egg, 1/4 teaspoon nutmeg, salt and pepper.
When it came time to assemble, a bit of sauce on the bottom of a foil pan, then 3 oven ready or no boil lasagna noodles then a layer of the ricotta cheese mix, a cup of the meat sauce, then 1/4 cup Parmesan Cheese and about 2/3 cup mozzarella cheese. Then 2 more layers of all of that. Finished with a layer of noodles, the remainder of the sauce and the rest of the mozzarella cheese.
It spent an hour in the smoker at 325F .
Unfortunately, being a volunteer firefighter led me to being a bit rushed when it was time to eat and not a lot of time for pictures on this one.
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My standard Lasagna has 2 pounds of Ricotta stirred together with 1 pound of softened Cream Cheese and 8oz of grated Parm Reggiano, plus fresh Flat Leaf Parsley, S & P and 1Tbs of Granulated Garlic. I alternate layers of the Ricotta mix and 2 Pounds total of Sliced Polly-O Whole Milk Mozzarella. That pan of Lasagna is Heavy!
