The first week of fall has fell hard. The weather has been hovering around 90 degrees. We have an overabundance of tomato's to harvest. One of our house specialities is making spaghetti sauce. We bought a large commercial size food mill at a garage sale. It is a wonderful tool to separate seeds and skins from the tomato. We add home grown herbs and peppers to our seedless, skinless pot of tomatoes. Mushrooms , Dakota Sausage, and some baconburger meat rounds off this pot of red gold. It is simmered for a while. The house smells great. We have our fill and freeze the rest. One use of this yummy sauce is to make Lasagna. The only problem is turning the oven on will make the house hotter than necessary. No worries! The Weber barbeque will come to the rescue. I will make the Lasagna in a disposable pan and cook it with an indirect heat. The perfect Chilebrown twist.
- One box of Lasagna noodles (cooked according to box directions
- 4 cups of home made sauce
- 1 small container ricotta cheese
- 1 small mozzarella shredded
- 1 cup Parmesans cheese
We threw in some bread cooked on the wood fired oven. What a feast! The house stayed cool and We ate like Royalty!
Very nice. I'm so hungry now it hurts. I'll bet your tomato sauce is pretty darn good too!
Yeha... mighty pretty eats.
I have been using my grill as an oven a lot this summer. The wife appreciates the no mess kitchen as well.
Sounds delicious but it has been 'way too hot over here to eat, much less cook, lasagna.
Man, I just LOVE lasagna, love. I'M SO HUNGRY !!!
Count me in on the lasgna, I love the stuff. Now I got lasagna on the brain, I better go scratch that itch...
I just had the last piece. This is comfort food to the L degree.
Bacon Jam this weekend! Thanks Yall.
Hello, I am new to your blog. I was hoping for a little more detail on the actual grilling on the Weber. I know how to make my lasagna but do not have an indoor oven, only microwave and convection in our 5th wheel rv which is our full-time home.
I'm needing to cook 2 pans of lasagna for a weekend party. Is a grill mat on the grill enough to separate the bottom from browning too much?
Did you raise the pan off the grill? We have a Weber 200 but only have one burner control. Can you offer some suggestions please?
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