I’ve been addicted to my mom’s lasagna ever since I was knee-high to a grasshopper. My wife and I make my mom’s recipe often, though I admit we have changed it a bit over the years. And we sometimes even change up how we cook it. Usually, it’s baked in the oven. This time, we made two-person mini serving-sized portions and cooked them using a gas grill. Not only does cooking outside keep from heating up the house on a hot day, it also adds a little different flavor to these mini lasagna using a gas grill.
Nothing beats bubbly hot mini lasagna right off a gas grill. The disposable meatloaf pans are perfect for leftovers, if you have any. Just cover in foil and place in the fridge for later, or freeze for the future. You can reheat the lasagna on the gas grill too. Just toss them on the grill (defrost first if frozen) and heat for about 20 minutes. I sometimes add just a little water around the edges of the pan just before reheating.
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
My mom makes a fantastic lasagna. It has been my favorite since I was knee-high to a grasshopper (a little kid, that is!). We make it often, though we do make a slightly different version. Usually we bake it in the oven, but this time we decided to make mini lasagna on the Char-Broil Big Easy using smaller pans. The results were amazing. Fantastic mini lasagna, hot and bubbly in no-time, ready to devour!
The technique for making mini lasagna on the Char-Broil Big Easy is al most the same as how we make big baking pans of lasagna. The difference is that the noodles have to be cut to fit the miniature pans. We found that the best approach was to cut an inch off the end of the noodles, then cut them in half. They fit perfectly!
We used a bunk bed basket to make 4 mini lasagnas at a time. They cooked evenly and quickly.
1poundfresh buffalo mozzarella torn into chunks, or use shredded
For the meat sauce
Crumble the meats into a large pot or Dutch oven and brown over medium high heat. Drain fat if desired.
Add the onion and cook until softened.
Add the garlic and cook another minute.
Add in all of the sauce ingredients.
Bring to a boil and reduce to a simmer and cook, covered, 1-2 hours.
Continue cooking with lid off for another hour, adding a bit more water if the sauce is too thick.
For the lasagna
Cook noodles per package instructions. Drain well.
Cut 1" off of each noodle end then cut each in half in the middle.
First, spread a little sauce out on the bottom of each pan.
Then, layer the ingredients in the following order. Try to divide the ingredients evenly between each layer, but you don't have to be picky about it.
Repeat for 3 total layers.
Fire up your Big Easy. You can cook 2 lasagnas at a time in the basket that comes with the Big Easy. With a bunk bed basket you can cook 4 at a time.Place loaf pans into the Big Easy basket (and bunk bed, if using). Place in the Big Easy and cook for 15 minutes or until the cheese is hot and bubbly.
Cook the remaining 4 pans while the first pans rest. Alternately, keep them in the oven on low or warm until the final pans are done.