Huskee's Ultimate Wood-Smoked Lasagna recipe

[Huskee]

Your recipe looks great. I think we have a couple killer twists on a classic dish here!

[fzxdoc]

Huskee, I wrote up my Smokey Lasagna Recipe (made with leftover smoked pulled beef and pulled pork), inspired by your Ultimate Wood-Smoked Lasagna tutorial, here.

Thanks again for the great inspiration!

Kathryn

[Huskee]

Lol, that's weird. What are the odds there.... Look forward to the results.

[fzxdoc]

Funny you should ask, Huskee . I'm making it for supper tonight--just a small pan for the two of us to test for flavors. I plan on making a couple of large pans for the holidays when all the kids come to visit.

You must be a BBQ psychic.

Kathryn

[Huskee]

fzxdoc Did you ever try the smoked pulled beef lasagna? I probably will be soon!

[Guy]

Talking about reigning myself in. I surely need to do that sometimes fzxdoc . I thought Boss was going to throw me out.

[fzxdoc]

Thanks, Huskee. I always have to reign myself in when I get enthused about trying something new.

I've never smoked marinara sauce nor cheese, so I don't know how smokey tasting they get. I'll pick up a couple of chuckies the next time I'm at Sam's< smoke them up, and give your lasagna idea a try with some of the leftovers.

Kathryn

[Huskee]

Breadhead, thanks for the recipe. I just open a jar, lol. My wife makes homemade sauce that is better than Prego, she likely does something similar to your recipe here But I'm not sure. To me though, making lasagna is work enough, so I stick to opening jars when I can.

[Huskee]

Thanks fzxdoc . I don't know, it might be a bit much. I think, and this is purely on-a-whim speculation, that if I used smoked pulled beef I wouldn't smoke the sauce. I'd just build it and cook it on the smoker, and try it that way. I am still eating lasagna and I already want to try the pulled beef method!

[fzxdoc]

What an amazing supper, @Huskee , and one that I'm definitely going to try. Do you think that using smoked marinara, the pulled smoked beef, and smoking the whole shebang would be too much smoke flavor? I'm dying to give that a try.

Thank you soooo much for the inspiration!

Kathryn

[richinlbrg]

Great thread and ideas here! Huskee, note the garlic in Wartface's recipe. Depending on your sensitivities, garlic is a natural mosquito repellant! Tasty AND beneficial!

[Huskee]

Cool! Yeah I think a smoked pulled beef lasagna would be something to write home about. My next one will likely be that, but it'll be a while. We don't have this meal often both for cost and calories.

[Breadhead]

Huskee... I just make a meat sauce for my lasagna.

2lbs of hamburger meat... 15/80 fat content.
1lb of Italian sausage
Two cups of diced onions
10/15 diced garlic cloves... Depending on your love of garlic
A small handful of oregano
A small handful of basil
A smaller handful of Rosemary
A teaspoon of sugar... To cut the acidity
96oz of hunts tomato sauce
20oz of hunts tomato paste
2 cups of red wine.
2 cups of Parmesan cheese... To be added later.

Do this...

Sweat down the onions... Once they become translucent spread them to the side of the pan
Drop in your garlic... Let it open for about a minute
Add your spices
Then add your meat and mix in your garlic so it doesn't burn. I chop the meat into small pieces with a sharp spatula, the smaller the better, no meatballs!
Then add the red wine
Bring it to a simmer and put the lid on. You can eat it in 2 hours if... Time is an issue. I prefer to let it simmer for 4 hours.
Add the Parmesan cheese a half hour before you are going to serve it... Let it simmer in slowly.

I think I'll divide it into 2 hotel pans and put it in my BGE for the last 2 hours of the cook with smoke. Stirring every half hour.

Then I'll let it cool and sit overnight... Spaghetti sauce is always better the second day. Then I'll par broil the
lasagna noddles and build the layers with meat sauce, ricotta, provolone and a little shape cheddar in a large Pyrex pan. I'll finish it off by reheating it in the BGE and let the top layer of cheese brown a little bit... With smoke.

I've been strategizing this cook since you first posted this thread... Of course this will be served with a Ceaser salad and my home baked sourdough bread that will have lots of garlic spread on it and a good Cabernet.

I wish I could be more percise on the spices measurements but I've been making this same sauce for 20 years and just go by feel. I always cook this quanity because what I don't use for my lasagna I put what's left in freezer bags... 2 cups per bag makes for a good spaghetti lunch. I put it in the freezer and just nuke it in the microwave while the shagetti noodles are cooking.

[mhalbrook]

Glad to know I'm not the only one who does Lasagna outside. I build different, I make my own meat sauce, and add ricotta or cottage cheese (My dad prefers cottage cheese, so if I happen to make it when he's here I use cottage cheese, otherwise I use what I got). Also use fresh pasta sheets usually, or no bake noodles. I do like the idea of trying it with shredded beef.

[Breadhead]

I'll preheat the BGE to the temp you recommend for a half hour and when I put the cold pan in I'll lose 30 degrees for about 5 minutes and then it will get back to the preheated temp. BGE's are great baking ovens, in any weather.