Lasagne on the Kamado BBQ with Mozzarella and Gouda Cheese

5.0(1 reviews)

Prep30 min
Cook1 u
Total30 min
Servings6
LevelMedium

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Lasagne on the Kamado BBQ with Mozzarella and Gouda Cheese

The story

About this recipe

Delicious lasagne with a twist, prepared on the kamado BBQ with a creamy combination of mozzarella and gouda cheese.

What you need

Ingredients

500gramhalf and half minced meat
1pcsonion, finely chopped
2clovesgarlic, finely chopped
800gramtinned chopped tomatoes
2pcscarrots, diced
1pcscelery stalk, thinly sliced
1tbsptomato purée
1tspdried oregano
1tspdried basil
1packlasagne sheets
250grammozzarella, sliced
100gramgrated gouda cheese
50grambutter
50gramflour
500mlmilk

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Prepare a BBQ for 180°C indirect heat
Heat a pan on the BBQ and fry the minced meat loose
Add the onion and garlic and fry until soft
Add the carrot, celery, tomato purée, oregano, basil and chopped tomatoes. Let simmer
Melt the butter in a pan on the BBQ and add the flour. Stir well
Gradually add the milk and keep stirring until a smooth sauce forms
Build up the lasagne in an oven-proof dish: meat mixture, sauce, lasagne sheets, mozzarella. Repeat
Finish with a layer of sauce and sprinkle with gouda cheese
Place the dish on the BBQ and let the lasagne cook for about 60 minutes
Let the lasagne rest briefly before cutting and serve warm

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