Directions

1. Preheat your Yoder Smokers YS640s Pellet Grill to 425°F, set up for direct grilling.
2. Grill the sausage links over direct heat until you have nice grill marks on all sides. Remove from the grill. Cool and dice.

To make the meat sauce:

1. Preheat a Lodge 6 Quart Enamel Dutch Oven over medium-high heat. Add the Colonial Chile Infused Oil, then the ground beef. Cook until browned, stirring occasionally.
2. Reduce heat to medium. Add the onion, carrot and Cattleman’s Grill Italiano Seasoning. Cook until the onions begin to turn translucent.
3. Add the tomato paste, garlic and Calabrian chiles. Cook for about one minute stirring frequently.
4. Add the white wine and cook until nearly entirely reduced, scraping the bottom of the dutch oven with a wooden spoon to loosen the fond.
5. Add the juice from the can of Ciao San Marzano Whole Peeled Italian Tomatoes. Crush the whole tomatoes by hand, then add them to the dutch oven as well. Pour in the beef stock, half-and-half and diced Italian sausage links.
6. Bring the sauce to a simmer and allow to reduce and thicken for about 15 minutes. You should have about 8 cups of sauce when it is finished.

To make the ricotta spread:

1. Combine the mozzarella and parmesan and toss to mix. Remove one cup of the cheese and set aside for later.

2. Combine the remaining mozzarella and parmesan with the ricotta, eggs, Cattleman’s Grill Italiano Seasoning, basic and extra virgin olive oil. Mix well with a spatula.

3. Build the lasagna in a half sized disposable foil pan. Start by spreading 1/4 of the meat sauce in the bottom of the pan. Cover the sauce with sheets of oven ready lasagna, overlapping them slightly and covering the entire surface. Top the lasagna with another 1/4 of the meat sauce, followed by half of the ricotta spread. Spread the mixture out evenly. Repeat the process with another layer of pasta, 1/4 meat sauce, 1/2 (remaining) ricotta mixture. Again spread the mixture evenly. Top with one last layer of pasta, then the remaining meat sauce. Sprinkle the reserved mozzarella/parmesan mixture over the sauce.

4. The pan should be very full. Turn up the sides of the pan, if needed. Spray a foil lid with pan spray, then cover the pan.

5. Cook the lasagna on the second shelf of the grill at 425°F for 45 minutes. Remove the lid and cook uncovered for another 45 minutes, or until the top of the Grilled Lasagna is browned and sauce is bubbling around the edges.
6. Let the Grilled Lasagna cool for about 15 minutes before slicing to serve.