BBQ Lasagna with home-made Lasagna Noodles


 
ChuckO

ChuckO

TVWBB 1-Star Olympian
Been wanting to BBQ a Lasagna for a few months now, today was a rainy day, a perfect opportunity to do so

Making the noodles

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Making the sauce. (1.5 LBS Ground Beef and 1 LBS Breakfast Sausage)

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Making the cheese filler (Cottage Cheese, grated Mozzarella and grated Jack)

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Lasagna assembly

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to be continued...
 
Going on

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One hour later

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Resting

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My plate

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Simply amazing, the smoke flavoring completely changes the taste. I only ate the one piece, but I could have ate 3 more servings, but this is a high calorie meal
 
Hmmm...I like BBQ and I like lasagna, so expressed as a mathematical formula, we have:

BBQ + Lasagna = Pure Genius

That lasagna must rule to high heaven with those homemade pasta sheets! Phenomenal cook, Chuck.
 
That plated pic tells the true story. Fantastic and out of the ball park. All that chessy gooeyness.;)
 
Rich Dahl said:
Boy that looks good Chuck, never tried making lasagna on a smoker. What temps did you run?
Click to expand...
I probably put it on the smoker too soon. I put it on when it was about 275 and let it run at about 300, if I did it again I would wait to 325+ before putting it on and run it at 350, but you would have to shorten up the cook time to 45 minutes if I had to guess. I had it for breakfast yesterday morning, and have it in my lunch for today. Smoked Lasagna is wonderful if you ask me
 
ChuckO,

What wood did you use and how much? I would assume the cheese topping was the layer that absorbed the smoke. I think this is a great thing to try. Simple, easy, dinner project. I'm going to use a disposable aluminum pan versus glass. Thanks for posting this great idea......

and why couldn't you smoke mac n cheese?

jz
 
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John Zell said:
ChuckO,

What wood did you use and how much? I would assume the cheese topping was the layer that absorbed the smoke. I think this is a great thing to try. Simple, easy, dinner project. I'm going to use a disposable aluminum pan versus glass. Thanks for posting this great idea......

and why couldn't you smoke mac n cheese?

jz
Click to expand...
I used two good sized cherry chunks. The smoke flavoring penetrated pretty good, not just the top layer of cheese. Mac & Cheese..... That's a family favorite in my house, at least with the guys anyways
 
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