Thursday, September 13, 2007

Grilled Lasagne

Grilled Lasagne? Absoloutely! Okay, you have to take advantage of a cooking vessel too (I use a cast iron skillet) but by grilling the components first you'll get a great flavor!

Assorted peppers and tomatoes, enough to make a good source of sauce
1 bunch of basil
4-6 Italian saussage links

smoked mozzerella cheese (enough to fill your lasagne)
fresh lasagne noodles (not dried pasta, made form scratch or purchased fresh from a bakery)
olive oil
Black Pepper and Salt, to taste


Fire-grill assorted peppers, tomatoes, onions, and sausage links. Wrap in foil and set aside.

Make from scratch some pasta dough and roll out into lasagne noodles using a pasta machine. Season liberally with salt, pepper, Italian spices, and olive oil. Fire them up over open flame on the grill (they will cook fast).

After the veggies have cooled, drop them in a blender or food processor with a big batch of fresh basil. Hit "Frappe" and there's the sauce.

Slice the sausage links into thin disks for layering in the pasta. Now get your cast-iron skillet. Put a liberal dose of butter on the pan to help prevent sticking. Start layering the noodles, saussage, and smoked mozzerella cheese in the skillet. Place over indirect heat until the cheese is thoroughly melted and maybe just slightly carmelized. If it's a gas grill, kill the heat and let it rest right there for about 10-15 minutes (to let the dish form back together--it's worth the wait) or for a wood or charcoal grill, remove and cover with foil for about 10-15 minutes.

The next step will be to fight off the neighbors who will invade your house wanting to eat it!

For variety, you can add all kinds of summer and/or winter squash too. Eggplant? Sure, if you like that sort of thing (I don't but a lot of people do). Veal? Beef? Chicken? Buffalo? Rabbit? Why not try 'em all!

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