BARBEQUE LASAGNA

The first week of fall has fell hard. The weather has been hovering around 90 degrees. We have an overabundance of tomato's to harvest. One of our house specialities is making spaghetti sauce. We bought a large commercial size food mill at a garage sale. It is a wonderful tool to separate seeds and skins from the tomato. We add home grown herbs and peppers to our seedless, skinless pot of tomatoes. Mushrooms , Dakota Sausage, and some baconburger meat rounds off this pot of red gold. It is simmered for a while. The house smells great. We have our fill and freeze the rest. One use of this yummy sauce is to make Lasagna. The only problem is turning the oven on will make the house hotter than necessary. No worries! The Weber barbeque will come to the rescue. I will make the Lasagna in a disposable pan and cook it with an indirect heat. The perfect Chilebrown twist.

Lasagna

1. One box of Lasagna noodles (cooked according to box directions
2. 4 cups of home made sauce
3. 1 small container ricotta cheese
4. 1 small mozzarella shredded
5. 1 cup Parmesans cheese

Take a disposable foil pan and lightly oil. Layer noodles to cover bottom. Take one cup of sauce and cover noodles. Add 1/3 mozzarella and ricotta cheese. Layer another round of noodles sauce and cheese. Repeat and cover top with more sauce and Parmesan.Cover with foil. Bake for 1 hour at 375 or until cheese is bubbly and top is browned. Leave foil on for first 45 minutes and remove to facilitate browning.

We threw in some bread cooked on the wood fired oven. What a feast! The house stayed cool and We ate like Royalty!