Loaded and Smoked Lasagna!

I followed Chef Jean Pierre's recipe for his Loaded Lasagna however I dropped the mushrooms and added Pecan smoke flavor. Plus I add more garlic to everything.

There's definitely times you want a smoke forward flavor like, at least for me, in a Texas style brisket. The smoke on something like Chef Pierre's Lasagna though, should be at the same level as the garlic, or the tomato sauce, or the ham, or chicken. In other words it's definitely there, but it's an ingredient, not the prime flavor.

So for this Lasagna I smoked the cheeses (used in the mornay), ham, and chicken individually (Cheeses in my WSK, the ham and chicken in the WSM), and in fact did all the caramelization in a dutch oven on my performer because we had a sun break (PNW winter). So the smoke is certainly there, you definitely taste it, but it's not the prominent taste that you smell before you even have a bite, it's in the background with all the other the flavors.

I'm very happy with my results and if I were to do it again I'm honestly not sure if I'd change anything as this is the best Lasagna I've ever had.

Finally – I accidentally burned off about 4" of beard sometime in the past few weeks so just a reminder to be careful my bearded brethren! I don't know when it happened but I've no doubt I was cooking lol

I'm re-using some photos here because a chicken is a chicken lol, but I just ate this Lasagna