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Wood-Fired Oven Lasagna

The Yoder Smokers YS640S pellet grill and its wood-fired oven accessory bring next-level versatility to your backyard setup, and this recipe is one of many that will become household faves. The wood-fired oven lasagna blends savory meat sauce infused with ground beef, Italian sausage, mirepoix, San Marzano tomatoes, and garlic. A velvety béchamel sauce is marry butter, flour, whole milk, Parmesan cheese, and Cattleman’s Grill Italiano Seasoning. And in the Yoder Smokers wood-fired oven this lasagna becomes unreal — largely in how the design of the oven creates intense yet balanced heat to meld the layers together, with the top layer of cheese forming the ideal broiled crust. The balanced wood-fired baking process deepens the dish’s flavors, caramelizing the top and allowing the herbs and spices within to infuse throughout the dish. The result is delicious…just the way the soft pasta juxtaposes with the crunch of the baked cheese top, how the savory meat or vegetables play against the creamy, mellow cheeses, and the unifying power of the savory sauce. This is one to try!

Learn more about the Wood-Fired Pizza Oven here: https://www.yodersmokers.com

 

 

 

INGREDIENTS

  • Meat Sauce:
  • 2 tbsp extra virgin olive oil
  • 1 lb ground beef
  • 1 lb Italian sausage
  • 2 cups mirepoix, rough chopped
  • 1 can Ciao San Marzano tomatoes
  • 1 clove garlic

  • Béchamel:
  • 4 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 4 cups whole milk
  • 1/2 cup parmesan
  • 1 tsp Cattleman’s Grill Italiano Seasoning
  • 1 lb low moisture mozzarella
  • 12 oz lasagna pasta

INSTRUCTIONS

  1. Preheat your Yoder Smokers YS640s pellet grill to 450ºF with the wood fired oven installed.
  2. Blend the mirepoix and tomatoes to break them down super fine. Brown the meats in a skillet, then add the tomato mixture and cook until caramelized and reduced.
  3. To make the béchamel, melt the butter in a skillet. Add the flour. Cook, whisking frequently. Add the milk and continue whisking until thickened. Add the parmesan and whisk until melted. Add the seasoning. Remove.
  4. Spray the bottom of a Lodge casserole pan with oil. Add a layer of pasta, then meat sauce, then béchamel, then mozzarella, then repeat three times.
  5. Top with mozzarella and place inside the wood fired oven. Cook until browned.

 

Recipe Note

Other Recipes You Might Enjoy:

How to Make Mirepoix

Barbecue Lasagna

 

Recipe Highlights and Insights:

Lasagna, a quintessential Italian dish, boasts a rich and fascinating history that stretches back centuries. Its origins can be traced to ancient Greece, where early forms of layered pasta dishes were enjoyed. However, it was during the Middle Ages in Italy that lasagna, as we know it today, began to take shape. The earliest recorded recipe dates back to the 14th century in a cookbook called “Liber de Coquina.” Initially a dish reserved for the wealthy, lasagna gained popularity across Italy during the Renaissance, evolving with regional variations in ingredients and preparation techniques. Its enduring appeal lies in its comforting layers of pasta, rich tomato sauce, creamy béchamel, and savory cheese, offering a culinary journey through Italy’s diverse culinary landscape. Today, lasagna is celebrated worldwide, cherished for its hearty flavors and comforting nostalgia.

141 Views | 0 Comments

Wood-Fired Oven Lasagna

The Yoder Smokers YS640S pellet grill and its wood-fired oven accessory bring next-level versatility to your backyard setup, and this recipe is one of many that will become household faves. The wood-fired oven lasagna blends savory meat sauce infused with ground beef, Italian sausage, mirepoix, San Marzano tomatoes, and garlic. A velvety béchamel sauce is marry butter, flour, whole milk, Parmesan cheese, and Cattleman’s Grill Italiano Seasoning. And in the Yoder Smokers wood-fired oven this lasagna becomes unreal — largely in how the design of the oven creates intense yet balanced heat to meld the layers together, with the top layer of cheese forming the ideal broiled crust. The balanced wood-fired baking process deepens the dish’s flavors, caramelizing the top and allowing the herbs and spices within to infuse throughout the dish. The result is delicious…just the way the soft pasta juxtaposes with the crunch of the baked cheese top, how the savory meat or vegetables play against the creamy, mellow cheeses, and the unifying power of the savory sauce. This is one to try!

Learn more about the Wood-Fired Pizza Oven here: https://www.yodersmokers.com

 

 

 

INGREDIENTS

  • Meat Sauce:
  • 2 tbsp extra virgin olive oil
  • 1 lb ground beef
  • 1 lb Italian sausage
  • 2 cups mirepoix, rough chopped
  • 1 can Ciao San Marzano tomatoes
  • 1 clove garlic

  • Béchamel:
  • 4 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 4 cups whole milk
  • 1/2 cup parmesan
  • 1 tsp Cattleman’s Grill Italiano Seasoning
  • 1 lb low moisture mozzarella
  • 12 oz lasagna pasta

INSTRUCTIONS

  1. Preheat your Yoder Smokers YS640s pellet grill to 450ºF with the wood fired oven installed.
  2. Blend the mirepoix and tomatoes to break them down super fine. Brown the meats in a skillet, then add the tomato mixture and cook until caramelized and reduced.
  3. To make the béchamel, melt the butter in a skillet. Add the flour. Cook, whisking frequently. Add the milk and continue whisking until thickened. Add the parmesan and whisk until melted. Add the seasoning. Remove.
  4. Spray the bottom of a Lodge casserole pan with oil. Add a layer of pasta, then meat sauce, then béchamel, then mozzarella, then repeat three times.
  5. Top with mozzarella and place inside the wood fired oven. Cook until browned.

 

Recipe Note

Other Recipes You Might Enjoy:

How to Make Mirepoix

Barbecue Lasagna

 

Recipe Highlights and Insights:

Lasagna, a quintessential Italian dish, boasts a rich and fascinating history that stretches back centuries. Its origins can be traced to ancient Greece, where early forms of layered pasta dishes were enjoyed. However, it was during the Middle Ages in Italy that lasagna, as we know it today, began to take shape. The earliest recorded recipe dates back to the 14th century in a cookbook called “Liber de Coquina.” Initially a dish reserved for the wealthy, lasagna gained popularity across Italy during the Renaissance, evolving with regional variations in ingredients and preparation techniques. Its enduring appeal lies in its comforting layers of pasta, rich tomato sauce, creamy béchamel, and savory cheese, offering a culinary journey through Italy’s diverse culinary landscape. Today, lasagna is celebrated worldwide, cherished for its hearty flavors and comforting nostalgia.

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