Wood-fired Oven Lasagna

Prepare to indulge in a culinary delight with our mouthwatering Lasagna cooked to perfection in the Yoder Wood Fired Oven, serving up to 12 lucky diners. Begin by preheating your Yoder Smokers Outlander pellet grill to a toasty 450ºF, ensuring the ideal cooking environment with the wood fired oven installed. In a flavorful symphony of ingredients, heat extra virgin olive oil in a skillet and brown a tantalizing blend of ground beef, Italian sausage, and rough-chopped mirepoix. Once caramelized and reduced, blend in the robust flavors of San Ciao Marzano tomatoes and garlic, creating a hearty meatsauce that will tantalize the taste buds. Meanwhile, prepare the creamy béchamel sauce by melting unsalted butter in a skillet, whisking in all-purpose flour until golden, then gradually adding whole milk until luxuriously thickened. Stir in Parmesan cheese and a dash of Cattleman’s Grill Italiano Seasoning, infusing the sauce with a depth of flavor that will elevate every layer of the lasagna. Assemble the masterpiece by layering lasagna pasta, meatsauce, béchamel, and low moisture mozzarella in a Lodge casserole pan, repeating the layers three times for ultimate indulgence. Top with a generous blanket of mozzarella and slide into the wood fired oven, allowing it to work its magic until the lasagna emerges golden brown and bubbling with irresistible allure. Get ready to savor each delectable bite of this Lasagna, a testament to the art of wood fired cooking and the joy of gathering around the table with loved ones.

INGREDIENTS

Meat Sauce:
  • 2 tbsp extra virgin olive oil
  • 1lb 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.
  6. Enjoy!