Sooooo I had a decent amount of leftover bolognese. I put it in a aluminum pan anf inbthe smoker for one hour after warming up on the stove top.
I made layers using "the usual cheese blend" and a blended mixture of ricotta and one egg.I DID NOT ADD THE CHEESE BLEND ON THE TOP YET….I then placed it back in the smoker for and hour. Pulled and added the cheese blend to the top and back in the smoker for an hour. I foil wrapped the top and back on for an half hour to one hour depending on how you like the top done.
Yes it was delicious 😶🌫️😎🍻
by Odd_Engineering_7947
38 Comments
There are a lot of foods that taste better smoked. I don’t imagine lasagna is one of them.
Italy reportedly offering a bounty for this man dead or alive
Don’t mind a smoked las. Would try it 💯 But the real crime is the pre shredded bagged cellulose cheese.
This is nothing!!! 🤣🤣🤣
You guys ever smoke some chicken parmigiana 😁😅
This looks like a crime I’d be party to.
So … would you do it again? Was it good enough for a second run?
I’m down. Gimme a fork.
is this becoming a thing? smoked tofu, lasagna, ice…
Dibs on a corner piece.
As someone whose favorite food is lasagna, I’d love to try this and might have to give it a go soon.
For anyone interested in this a few keys are to make the sauce the day before and let it rest in the fridge overnight. Reheat on stove top before placing just the sauce in a pan on the smoker for 1 hrs.
If you like you can add q sauce when reheating.
Other than that the basic recipe is in the initial post.
I’d thrown down on that lasagna
I’ve done this brisket as the meat. It was fun and everyone loved it.
You ever try the snake method on that kettle?
Did it dry out?
Just because we can, doesn’t mean we should.
Italian here: you did well. Enjoy it!
Absolutely not👌🏼
The mixture of one egg and ricotta in between layers with the bolognese keeps everything moist but not wet.
10% smoke 90% bake
Fuck it. If it’s stupid and works, it ain’t stupid
I’d smoke the meat. The whole thing…idk. I bet it tastes good though.
Why? What did the Italians ever do to you?
I’ve never had a bad lasagna in my life. I’m always down lol
Love the innovation
Not gonna lie, my initial reaction was, “that sounds terrible”.
I have to know how this turned out. What type of meat did you use in your lasagna? As an Italian living in Texas who loves to smoke meats, I’m very curious.
I’m italian and I’m intrigued.
Great job
Now I know what to do with my Stouffers frozen lasagna
I was just thinking about this the other day! Anyone else ever have a craving and then immediately think: but then I smoke it
Mother of god…..
A ew years back I took a trip to Laos and realized many there cooked on ovens with charcoal or wood fuel. It changed the flavor of the food. It wasn’t too Iong ago, everything we ate was cooked over a wood-fueled flame.
I’ve often wondered what commonly prepared dishes would taste like when cooked I n a wood oven.
Way to go for finding out.
Im ignorant, if you wrap it in foil is the smoke even touching the food? I dont get it
No smoke ring. Did it wrong. /s
I smoked manicotti once. I didn’t love it.
As an Italian who loves smokers, I’d like to try that.
“Real Gs move in silence like lasagna.”
Don’t like pasta but love the color you got on this lasagna
By far the best lasagna I’ve ever eaten was one I made from scratch and smoked for like 3 hours before finishing in the oven. The smoke doesn’t penetrate very far and imparts a nice flavor to the top layer of cheese and sauce. Come to think of it, I really need to do that again…