Lasagna is a must-have, classic and at the same time evolving with the seasons. They can be declined in a multitude of recipes that are at the same time gourmet, complete or balanced. Our favorite recipe, with minced meat and béchamel! You’ll love its smoky taste!
Hardware
- Poêle
- QUATRO L
- Split & Mix Large
- 1 plat à four céramique ou plat à gratin
- 1 cocotte fonte
- 1 rappe
- 1 cuillère en bois
Ingredients
For the béchamel sauce:
- beurre
- lait
- farine
- gruyère
For the sauce:
- 1 oignon
- 1 sauce tomate
- 800 g de viande hachée
- Poivre, sel
- Persil
- 20 plaques de pâtes à lasagnes
Light the kamado:
Install the Split & Mix and position the ceramic half-moons (to act as a deflector).
Turn the temperature up to about 200°C.
Prepare the béchamel:
– Place a saucepan (or cast iron cocote) in the QUATRO, melt 50 grams of butter while stirring.
Once the butter is melted, add the same amount of flour (50 g) and mix to combine the two ingredients.
Stir.
– After a few minutes, the flour and butter mixed together will form a whole that will start to color.
Remove from the heat as soon as the mixture reaches a nice golden colour, then leave to cool.
– While the whole thing is cooling, bring 1/2 litre of milk to the boil in a saucepan.
Pour the milk over the cooled mixture in a continuous stream, stirring vigorously with a whisk to prevent lumps from forming.
– When the hot milk is completely poured over the mixture, place the saucepan back in the QUATRO.
Continue to stir constantly, until you reach the desired consistency.
We usually wait for the sauce to cover the back of a wooden spoon.
– At COEO we love to add grated Gruyere cheese
_ Book outside the QUATRO.
Prepare the sauce:
– Chop an onion, sauté oil in the cast iron casserole dish or stainless steel pan.
Wait for the onion to turn golden.
– Mix the minced meat with parsley.
Cook with the onions.
– Add the tomato sauce.
– Leave to sauté and remove from heat.
Regulate the temperature:
Lower the temperature of your QUATRO to 180°C, close the vents.
Plate the lasagna:
– Spread béchamel sauce in the bottom of the casserole dish.
– Position sheets of pasta
– Apply sauce
– Put plates, béchamel… to the top of the casserole dish.
– Finish with a layer of pasta sheet, béchamel and Gruyère cheese
Cook:
Bake for 40 minutes at 180°C
Did you know?
Who is the inventor of lasagna?
In Roman antiquity, the cook Apicius described a cooking recipe: “Apicius’ pie” in the first century BC. A.D. , as being a succession of laganum (pancake, dough sheet), and layers of meat or fish.
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Kamado QUATRO Large to be placed or recessed1349,00 € -
Kamado QUATRO Large on trolley1490,00 € -
3-in-1 CASSEROLE90,00 € -
Dutch oven 3-in-1150,00 €
Why cook lasagna in kamado instead of in the oven?
The 6 benefits of kamado cooking your lasagna.
Cooking lasagna in kamado offers several advantages over traditional baking:
1 – Unique and subtly smoky flavor : With its ability to use charcoal, kamado, adds a slight smoky flavor to your lasagna, which is not possible with a conventional oven.
This touch of smoke brings a depth of taste that pairs well with the richness of the sauces and cheeses.
2 – Even heat and slow cooking : the kamado is designed to maintain a constant and even heat over long periods of time.
This allows for a slow and even cooking of the lasagna, ensuring that the dough sheets, bolognese sauce, and béchamel cook in a balanced way, without burning the top or leaving any undercooked parts.
3 – Golden and crispy crust: the radiant heat of the kamado, combined with the internal air circulation, makes it possible to form a nice golden crust on top of the lasagna.
The cheese melts perfectly and takes on a slightly toasted texture, which adds a crispiness to the dish.
4 – Retains moisture : thanks to its airtight design, the kamado retains moisture very effectively.
Lasagna cooked in a kamado will stay moist and juicy, without the sauces drying out, which can sometimes happen in a traditional oven.
5 – Versatility and temperature control: the kamado allows precise temperature control, which is perfect for dishes like lasagna that require gentle and regular cooking.
You can easily adjust the temperature to get the right balance of cooking from the inside and gratinating the top.
6 – Outdoor Dining Experience
Kamado is often used outdoors, which makes it possible to cook outdoors and add a convivial element to lasagna preparation.
It’s an original and pleasant way to prepare this classic dish, especially for lovers of barbecue or wood-fired cooking.
In short, kamado offers a unique combination of flavors, textures and cooking mastery, which makes lasagna an even more gourmet and refined dish.
