Yesterday it was quite hot here in Chicago. Yet I had a taste for lasagna...
Nothing special... I made the pasta from scratch, but all else is typical. Alternated bechemal and red sauces, ricotta, spinach and Italian sausage.
But, instead of baking it in my oven, I threw it on my Weber...
Indirect heat, one burner off, two on low, gave me 375 degrees... covered it for 30 minutes, then uncovered for 10 more.
Was good! So, was wondering, does anybody else use their grills like this? Any hints or recipes?
See my lasagna here: http://farm2.static.flickr.com/1335/9...
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