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!
Ingredients:
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
Directions:
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!
Ingredients:
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
Directions:
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!
Comments
Assuming lump fire with an adjustable charcoal tray, how close to the flame did you have the noodles? Did you have to mist them or anything to keep from burning?
I'm almost wanting to try this but want to avoid any disasters:)
Thanks for sharing this on the forum!
Chris
My Blog
I did not mist them but I did brush them with olive oil. You could easily use a flavored oil because they cook so quick.
Glad you like the blog!
I Buy Grill Parts