Grilled Lasagna




Chef Tom brings home the Italian American comfort food classic with his Grilled Lasagna. This Grilled Lasagna features a grilled Italian sausage & beef red sauce with San Marzano tomatoes, a creamy three cheese spread with Italian herbs and spices, all layered with pasta and cooked to perfection on the Yoder Smokers YS640s Pellet Grill.
Grilled Lasagna Full Recipe: https://www.atbbq.com/thesauce/grilled-lasagna/
Traditional Homemade Lasagna Video: https://www.atbbq.com/thesauce/videos-homemade-lasagna/

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40 replies
  1. Marcos Viana
    Marcos Viana says:

    I just cooked it. It was amazing!!!!! I always watch your videos and that was my first tried, my first recipe.
    Also cooked the roasted garlic. Again, amazing!!!!
    You’re fantastic!!! I’m Brazilian but I’m completely in love with American food and specially American BBQ.
    Congrats!!!!

    Reply
  2. tokyobosco
    tokyobosco says:

    Great cook. I planing on cooking this today. I’ve never made Lasagna so I have a question. Why is the red sauce the bottom layer? After the lasagna is cooked, wouldn’t the bottom layer red sauce get lost on the bottom of the pan? Thank.

    Reply
  3. Marco Saguatti
    Marco Saguatti says:

    A nice version of lasagna, much more american than italian of which it takes only the name and the typical layers (ragú bolognese, the sauce, that's what you usually use in lasagna is completely different even in the process than what he did). But nevertheless a nice one and must give it a try ?

    Reply
  4. Mike Darroch
    Mike Darroch says:

    Those burnt sausages – that's what I tell my wife when I burn stuff on the grill "That's charring – that's what I was going for. Perfect!!" She just rolls her eyes knowing that I am full of it!! She's so awesome.

    Reply
  5. Michael Minella
    Michael Minella says:

    First of all I love the channel and thanks for the great videos. I had a request for a future video. While COVID is preventing people from gathering, I'd still love to learn a good recipe for something that you can bring to a party (and include how to store/transport/etc) for when we do get to go out and be with friends again. Thanks in advance!

    Reply
  6. emmgeevideo
    emmgeevideo says:

    Since I didn’t go to culinary school, I didn’t know what a “fond” is. So I googled it: The culinary term fond, French for "base" or "foundation", refers to this sauce, although it is also sometimes used to describe the browned food bits instead (commonly in the United States). Burned pieces should not be confused with fond, which is dark brown.

    Reply
  7. SquirrelKnight
    SquirrelKnight says:

    You lost me at riccota…

    Lasagne:
    Bolognese
    Pasta
    Bolognese
    Bechamel
    Mozzarella
    Parmesan
    Pasta
    Bolognese
    Bechamel
    Mozzarella
    Parmesan
    Pasta
    Bolognese
    Mozzarella
    And lastly a metric f Ton of Parmesan.

    Except no substitutes!

    Reply
  8. Dave Clark
    Dave Clark says:

    Have yu ever tried draining the ricotta overnight? I line a colander with cheesecloth with a light weight, like a plate, on top. I solves a lot of my wet lasagna problems.

    Reply

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