Hey all! This is just my little entry into this here Throwdown.
First off, I don't think I could ever hold a candle to Jeanie, but I had to pay homage to my favorite cowgirl.
So I was going to make a lasagna this weekend, and figured I would make it like cowgirl.
I started with a twin pack of Pork Butts from Sam's.
I deboned the butts and cut them into strips.
Then I ground them up.
I added seasonings per the recipe on brother thirdeye's site for Italian Sausage, the one with the white wine and romano cheese.:thumb:
Then I let the sausage rest overnight to mingle.
The next day I chopped up some onions and put them in some olive oil in one of my best rib boilers.
After the onions heated for a bit I added some garlic.
When the onions and garlic were good and translucent I added some seasonings and tomatoes to let that simmer all day.
While that was simmering I grabbed some of the Italian Sausage I made the night before and arranged a bacon weave.
I then grabbed a good sized chunk of sausage and made a fatty.
I put the fatty on my WSM with some pecan chunks for flavor.
A bit later I went to check on the sauce and decided it was time to hit it with the stick blender.
A little while later the fatty was done.
I had a slice out of the middle. That is a tasty sausage! If you haven't tried the recipe...what the fark are you waiting for?
I chopped up the rest of the fatty.
I jarred up half of the sauce to store for use later on other things. Then I added the chopped fatty to the rest of the sauce and then that cook up for a while to get good and happy.
The next day I started working on the noodles.
I let the dough rest for a half hour before rolling out to cut into the noodles.
Then I took a half size aluminum pan, because aluminum keeps the aliens out, and put some meat sauce in the bottom.
Then some parmesan cheese.
Then a layer of noodles.
Some Ricotta cheese. And not that wimpy skim crap either!
Some mozzerella.
More meat sauce.
Parmesan.
Noodles...you get the idea...
After the last noodles layer was added, I topped it with more mozzerella and parmesan.
I put that in my WSM with Pecan chunks for smokey goodness at 325 for about an hour and a half, until it looked like this.
After letting it cool a bit I cut it up and served it.
I made the noodles a bit thick, but it still tasted really farking delicious!
Thanks for looking.