Lasagna on the Big Green Egg

Lasagna on the Big Green Egg
Big Green Egg Lasagna

I posted pictures of my lasagna on the BGE last weekend and a few folks requested the recipe. Since it’s too long to post in comments, I figured it would be good to post here. I don’t have any pictures of the prep for the recipe since this was actually done a few months ago, but I think you’ll survive.

Now – this is not a “traditional” lasagna recipe for most of you. But I will bet money that it will end up being one of the best you’ve ever had. And the beauty in this recipe is that it’s best with cheap ingredients – don’t worry about fancy San Marzano tomatoes or fresh herbs. Get the cheap stuff and rest assured your final product will taste better because of it.

The exception would be on the meat – don’t buy the cheap sausage, use Jimmy Dean. And of course, never skimp on the beef.

Also – note that this recipe as outlined below makes 4-5 Lasagnas. I only make lasagna in batches, so I wouldn’t even know how to break this down into a (1) lasagna recipe. But make 4-5 and enjoy! We always eat one the day it’s made, give one away to someone at church that needs it, give one to family members and then freeze the other 2. Typically we give so many away I don’t have any to freeze! And people always come back for more!

Big Green Egg Lasagna

BGE Lasagna Recipe

 

Ingredients:
Meat Sauce:

  • 3 lbs Ground Beef
  • 2 lbs Hot Breakfast Sausage (Jimmy Dean) – (2) rolls
  • 4 Tablespoons chopped garlic (fresh or jarred)
  • 4 cans (14.5 Ounce) Whole Tomatoes (store brand!)
  • 4 cans (6 Ounce) Tomato Paste (store brand!)
  • 4 Tablespoons Dried Parsley
  • 4 Tablespoons Dried Basil
  • 2 teaspoons Salt

Cheese:

  • 6 cups Cottage Cheese (3 large containers)
  • 4 whole eggs – beaten
  • 1 cup Grated (not Shredded) Parmesan Cheese + more for toppings
  • 4 Tablespoons Dried Parsley
  • 4 Tablespoons Dried Basil
  • 2 teaspoon Salt
  • 2 pounds Sliced Mozzarella Cheese
  • 1 pound shredded mozzarella cheese for topping

Other:

  • 2-3 packages (boxes) Lasagna Noodles
  • 4-5 foil pans – I buy mine at Sams Club in bulk. Do not make the lasagna in your nice pans if you are freezing it or giving it away, you may never get them back 🙂

Directions:
DO NOT Cook your noodles. No need to – and don’t buy the “oven ready” ones, save your $. It will turn out great, trust me. And if you don’t trust me, trust the 30+ lasagnas I’ve made with this recipe.

Step 1: Make the meat sauce by first cooking the beef and sausage (together in the same large pot) and then draining off the fat.

Step 2: Once the meat it browned and drained, add the tomatoes (crush with your hands when adding to the pot), tomatoe paste, garlic, herbs and salt. Stir all together and let simmer for at least an hour for the flavors to get happy.

Step 3: While the sauce is simmering, start the cheese mixture by combining the cottage cheese, eggs, 1 cup Parmesan, parsley, basil and salt. Stir to combine and set aside.

Step 4: Create your assembly line. Remember that you are making 4-5 lasagnas, so spread out and enlist a helper if you can.

Step 5: Assembly! I start each pan with 1 spoonful of sauce, a layer of noodles, cheese, sauce, noodles, cheese, sauce, noodle and then finish with sauce. Top the final layer with the shredded mozzarella and grated Parmesan.

Step 6: I cover with foil and then freeze – unless I’m eating it right away. The lasagna is good for 2-3 days without freezing.

Egg setup:
Cooking lasagna on the egg is really easy to do – and quite nice for a Sunday dinner on a day when you’ve got a lot of things to do before the weekend is over and you don’t want to spend all day hovering over your cooker. And that’s why I always have at least 1 lasagna in the freezer. I’ll pull a lasagna out of the freezer Saturday morning to start defrosting for Sunday afternoon. The lasagna doesn’t have to be defrosted to cook, but I find that I’m not that patient when it comes to lasagna, so it helps.

Set your egg up for 300-350 indirect. Plate setter legs up, grid on the setter and then the lasagna on top of the grid. I’ll let the lasagna go about 1 1/2 hours foiled and then uncover and let brown for another 30-45 minutes. It shouldn’t take more then 2 hours total, but if you like to cook at a lower temp of course it will take a bit longer. And if you are feeling fancy, throw some premade frozen garlic bread on the egg when you are about done with the lasagna and call it dinner. It’ll be one of your go to favorites for sure. Something about a lasagna cooked on the egg that is just comforting. And with the way that my son puts this away, I’m sure it will be on his list of meals to request when he comes home from college (16 years from now!).




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Proud owner of (4) Big Green Eggs since 2007. (2) larges, (1) small egg and (1) Mini. Houston, TX backyard BBQer constantly trying new recipes and learning new things. @biggreenegg on Instagram and @HoustonEgger on the Egghead Forum

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