I am somewhat of a lasagna connoisseur. My fascination with lasagna began in 2012 when I was at an Italian restaurant in Oslo, Norway. The menu was in Norwegian, I couldn’t read it, but recognized the word ‘lasagne’ and went with it. The lasagna was phenomenal and I’ve since been on the hunt for a lasagna that rivaled what I had in Norway.

What follows was inspired by a recipe that John Setzler posted on the Kamado Joe YouTube channel. I used basically nothing of his recipe now that I think of it, but he was the inspiration so he gets credit for part of this one.

This recipe will cook 2 meatloaf pans and serve 4 people (or 2 hungry people that are bad with portion control).

Ingredients

• 8 cooked Barilla lasagna noodles
• 15 oz ricotta cheese
• 7-8 oz of mozzarella
• 2 tablespoons of chopped fresh basil
• 3/4 cup shredded parmesan cheese
• 1 large egg
• 6 cups of bolognaise sauce (or a pomodoro sauce for non-meat eaters) depending on how “saucey” you like your lasagna
• 2 meatloaf pans (refer to pics, $3 at Publix grocery store)
• Salt and pepper to taste

Directions

• Get the Egg fired up, 350-375F indirect heat, with your choice of wood. I used oak my first time, but plan to experiment with some apple and pecan, or maybe even a bourbon barrel oak in the future. I put the pans on top of the pizza stone I had to add another layer of heat dispersion.
• Mix the ricotta, chopped basil, parmesan, salt, pepper, and egg together in a bowl. Whisk by hand until mixed.
• Cover the bottom of each pan with 1/4″ layer of sauce, call it 1/3 cup of sauce. Spread evenly.
• Cover the sauce with a single layer of noodles, using scissors or a knife to trim the excess as necessary for your pan.
• Add another layer of sauce.
• Add a layer of the ricotta mixture, about 1/6 of the mixture.
• Repeat adding noodles, sauce, then ricotta mixture two more times.
• Add one more layer of noodles and sauce, but instead of adding the ricotta mixture on this round, layer the mozzarella on top in 1/4″ thick slices. If you’re using shredded mozzarella instead of fresh cut, then cover the top with a healthy amount.
• You should now have the following stack:
  • Top of the pan
    • mozzarella
    • sauce
    • noodle
    • ricotta mixture
    • sauce
    • noodle
    • ricotta mixture
    • sauce
    • noodle
    • ricotta mixture
    • sauce
    • noodle
    • sauce
  • Bottom of the pan
• Refer to the pic below. Hopefully I’ve explained it well enough that you’ve arrived at something similar.
• Place the two pans of lasagna on the Egg and tent it with a single layer of foil. You do not need to tightly wrap the pans, just lay it right on top loosely.
• Cook covered for about 40 minutes.
• After 40 minutes, remove the foil and cook uncovered for 15 minutes or until the mozzarella on top is a golden brown. You should see the sauce bubbling up along the sides of the pans.
• Pull the pans off the Egg and let them sit for about 5 minutes so the cheese can set.

Serve and enjoy!