Dutch oven Lasagna – Cookin with Cliff and Trish

Trish and Cliff

This dish turned out better than I expected. Cliff and I were craving pasta, and I had just recently broken my glass casserole dish. Thinking out of the box and being total Egg Heads, we decided to try lasagna in the Big Green Egg Dutch oven. The light smoky flavor embedded in the cheese is awesome. We served it with Five-Cheese Texas toast (also done on the Egg) and a salad. Delicious!

Ingredients

1 box lasagna noodles
Jar of pasta sauce
1 large tomato
1 large green pepper
1 cup mozzarella cheese
½ cup Monterey jack cheese
½ cup parmesan cheese
1 tbsp. Italian seasoning
2 lbs. ground beef

Eggcessories

Plate setter
Dutch oven

Brown ground beef, drain. Dice onion, tomato, and green pepper, add to skillet. Pour in the sauce and seasonings. Let simmer about 10 minutes.

In the meantime boil noodles, drain. Grease the sides and bottom of the Dutch oven.

Here’s the fun part, layer noodles, sauce, and cheese until you have 3 layers ending with cheese. I have chosen to omit ricotta cheese, feel free to add it to your recipe.

Crank up the egg to about 275 degrees and set up for indirect cooking using a plate setter. We tried Wicked Good Coal this time and Cliff highly recommends it.

Place the Dutch oven in the egg and bake for 20 minutes.