This bake was done on my Cobb Grill using Wicked Good all hardwood briquets.
About 1 lb of my homemade Italian sausage
12 oz marinara sauce
15 oz ricotta cheese
3 cups shredded mozzarella cheese
8 slices of mozzarella cheese
1/2 cup shredded parmesan cheese
2 oz pepperoni
Ready to go on the Cobb.
A cool morning at about 30F degrees. Used a charcoal chimney to start this cook.
Needed a baking temperature of about 350-400 degrees so I used the larger charcoal basket and about 20 briquets for this bake.
Just about ready to come off of the grill.
As cut for serving.
I dribbled on some more sauce and served this treat with a slice of garlic toast and some mixed fruit. Turned out that the second piece of lasagna was a little too much for this old fellow. Was a great lunch...