http://www.epicurious.com/recipes/fo...lasagna-103005
Only mods were I used fresh mozzarella, low fat cheeses, and sweet italian turkey sausage. Anyway, I did smoke the sauce with a couple of wood chunks while I got the filling and topping ready for about 45 minutes. After assembly I put the Lasagna on the smoker and added a decent size chunk probably around 4 Oz.
The Lasagna wasn't very smokey but it was good. I would probably try a different recipe next time. My WSM cooked the Lasagna around 340 for the duration and it only took about an hour.
EDIT: I have a picture but I gave up after 10 mins of trying to upload it. I'll try again tomorrow maybe.
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