STURGEON BAY, WI – It’s been a hot minute, my motto is simple, “no need to eat poorly on the road!” So tonight I’m Cheffing-It Up! With Grilled Lasagna.  This is a fun, unique way to do something different on the road when you’re RVing.

So here’s how you do it:

Ingredients – Mild Italian Sausage, Ricotta Cheese, Onion, Basil, Parmesan Cheese, 5 Blend Italian Cheese, Mushroom, Olive Oil, Lasagna Noodles, Crushed tomatoes, tomato sauce, egg, Hickory Wood Chips

Spices – Garlic Powder, Crushed Red Peppers, Salt, Pepper, Oregano, Dried Basil, Thyme, minced garlic 

First, take a handful of hickory wood chips and soak them in water. 

Next you want to start working on your sausage mixture. In a pan with two teaspoons of olive oil, take about a pound an half of sausage and start cooking it down with a quarter cup of chopped onions & mushrooms. To it add in two teaspoons of garlic powder and a teaspoon each of oregano, dried basil, thyme and crushed red peppers, followed by a half a teaspoon of salt and pepper. Cook the sausage mixture for another 5-7 minutes, take off the heat, cover and let cool.

At the same time, you want to start working on your “Red Sauce.”  In a bowl, combine 32 ounces of crushed tomatoes, 8 ounces of tomato sauce, a tablespoon of minced garlic and a tablespoon each of garlic powder, oregano, dried basil, thyme and a teaspoon of salt, pepper and crushed red pepper flakes.

Once you’ve made your “red sauce,” you want to start your lasagna noodles, about 7 in a pot of boiling water, until they are cooked through and soft.

While the noodle are going, take 16 ounces of Ricotta cheese, a cup of 5 blend Italian cheese, a quarter cup of parmesan cheese, a teaspoon of garlic powder, oregano, dried basil, and thyme. Add a half a teaspoon of salt & pepper and one egg. Mix and set aside to spread.

Now it’s time to assemble:  In a cast iron skillet add, sauce, noodle, cheese, sausage, ripped fresh basil, red sauce, rinse and repeat!  On top of the final layer I add additional sauce and more 5 blend cheese.

Once the lasagna is built up, place on the grill for 20 minutes. Then add some tin foil over the lasagna and cook another 15-20 minutes before cooking it a final 5 minutes uncovered. Remove from fire and let cool.

For this meal I’m having garlic bread, just some Italian bread, butter, garlic powder and parmesan cheese and a side salad with Ken’s Steakhouse Buttermilk Ranch Dressing and to drink Frontera Cabernet Sauvignon.

A perfect, fun meal to do on the road!

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