We make lasagna all the time with homemade pasta, I don’t know why I never thought to smoke it. But I will the next batch we make!
Cause yours sure looks good!!
Al
Cause yours sure looks good!!
Al
Thanks kilo, for the reply. And that is a great looking and layered lasagnaSurprisingly no.. the noodles were not tough except one corner of the top layer that floated up and wasn't covered .. like less than 1 inch by one inch. Otherwise it was perfect
LOL Funny you should say that! 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!
Growing up in NJ, Polly-O was THE brand of mozz to use. A taste test of a few brands years ago, Sargento, Store Brand, Etc, showed Polly-O had the most Flavor...JJ
Love it! looks tasty!
We make lasagna all the time with homemade pasta, I don’t know why I never thought to smoke it. But I will the next batch we make!
Cause yours sure looks good!!
Al
Nice job!! The cheese looks fantastic.
Gary
Thanks kilo, for the reply. And that is a great looking and layered lasagna
David
KC, the meal looks and sounds delicious. Guess you just have to make it again and get the final picture before the eating alarm goes off, LOL!
John
Very nice! I wondered if I was the only one to try this. I smoked my Italian sausage, but didn't consider the tomato sauce. I did only 2 layer sets. I put the dish in the smoker for 20 minutes with each cheese layer to infuse deeper smoke. I've only tried this lasagna once. [I've never attempted any lasagna before either.] My wife suggests the bechemel approach as the dish needed more creaminess. [Sorry for the lack of pics.] Thanks for posting your meal.
Plate me up sum that good sagna so i can stuff my face...yum yum.
That looks awesome!