Smoky Cast Iron Grilled Lasagna on the Arteflame

There is something primal and deeply satisfying about taking a classic indoor comfort food and transforming it over an open fire. Grilled lasagna isn't just a novelty; it is an elevation of the original dish. By baking this Italian staple on the Arteflame, you introduce a subtle, smoky nuance that a conventional oven simply cannot replicate. The high heat of the plancha sears the meat with incredible depth, while the cast iron skillet ensures the edges of the pasta become irresistibly crispy while the center stays gooey and tender.

This recipe is perfect for those slow Sunday afternoons when you want to enjoy the outdoors while preparing a hearty meal for the family. Using the Arteflame’s unique heat zones allows you to cook the sauce and boil the noodles (if necessary) right on the cooktop before assembling the masterpiece. Whether you are hosting a backyard gathering or just craving a rustic twist on pasta night, this grilled lasagna delivers a bubbling, golden-brown experience that bridges the gap between gourmet Italian dining and rugged outdoor cooking.

Ingredients

The Meat Sauce

• 1 lb Ground Beef (80/20 blend for flavor)
• 1 lb Italian Sausage (mild or hot, casing removed)
• 1 large Onion, finely chopped
• 2 cloves Garlic, minced
• 1 jar (24 oz) Marinara Sauce (or homemade equivalent)
• Salt and freshly cracked Black Pepper to taste

The Cheese Filling

• 15 oz Ricotta Cheese
• 1 large Egg, lightly beaten
• 1/2 cup Fresh Parsley, chopped
• 1/2 cup Parmesan Cheese, grated
• Salt and Pepper to taste

Assembly

• 1 box Lasagna Noodles (Oven-ready preferred for grilling)
• 3-4 cups Mozzarella Cheese, shredded
• 1/2 cup Parmesan Cheese (for topping)
• Fresh Basil for garnish

Instructions

Step 1: Fire Up the Arteflame

1. Start your Arteflame grill by building a chimney of charcoal or wood in the center. Allow it to burn down until the heavy smoke dissipates and the cooktop reaches a medium-high heat.
2. Place a cast iron skillet or baking dish on a cooler area of the plancha to preheat slightly, but do not let it get scorching hot yet.

Step 2: Sear the Meats and Veggies

1. Drizzle a little oil on the flat cooktop surface. Add the chopped onions and sauté until translucent.
2. Add the ground beef and Italian sausage directly to the plancha. Use a spatula to break up the meat, mixing it with the onions as it browns.
3. Once the meat is nearly cooked through, toss in the minced garlic and cook for another minute until fragrant. Season with salt and pepper.
4. Move the meat mixture into a bowl or directly into your skillet if it's large enough, and stir in the marinara sauce. Let it simmer gently on a cooler edge of the grill if needed.

Step 3: Prepare the Ricotta Mixture

1. In a medium mixing bowl, combine the ricotta cheese, beaten egg, chopped parsley, and half cup of Parmesan cheese.
2. Season the mixture with a pinch of salt and black pepper. Mix until smooth and creamy.

Step 4: Build the Lasagna

1. Lightly oil the bottom of your cast iron skillet or lasagna pan.
2. Spread a thin layer of the meat sauce on the bottom.
3. Place a layer of lasagna noodles over the sauce (break them to fit if using a round skillet).
4. Spread a layer of the ricotta mixture over the noodles, followed by a generous handful of shredded mozzarella.
5. Repeat the layers: Sauce, Noodles, Ricotta, Mozzarella.
6. Finish with a final layer of noodles, topped with the remaining sauce, mozzarella, and the rest of the Parmesan cheese.

Step 5: The Outdoor Bake

1. Cover the skillet tightly with aluminum foil to trap the moisture and steam the noodles.
2. Place the skillet on the flat top of the Arteflame. Crucial: Position it away from the direct center fire. You want indirect heat (around 350°F-375°F ambient).
3. Bake for about 30-40 minutes. Rotate the skillet every 10 minutes to ensure even cooking and to prevent the bottom from burning (hot spots can occur near the center).

Step 6: Broil and Serve

1. Carefully remove the foil. The cheese should be melted and the sauce bubbling.
2. If you want a browned, crispy top, slide the skillet closer to the center fire for just a minute or two, watching closely so it doesn't burn. Alternatively, use a kitchen torch if available.
3. Remove from heat and let the lasagna rest for 10-15 minutes. This sets the layers so it cuts beautifully. Garnish with fresh basil and serve.

Tips

Managing heat is the most critical aspect of baking lasagna on a grill. Because the heat source comes from the bottom, there is a risk of scorching the base layer before the cheese melts. To combat this, keep the skillet on the outer edge of the cooktop where the temperature is lower. If you feel the bottom is getting too hot, you can place a small wire rack or a crumpled ring of aluminum foil under the skillet to lift it slightly off the direct metal surface, creating an improvised oven effect.

Using "oven-ready" or "no-boil" noodles is highly recommended for this method. They absorb the moisture from the sauce and cook perfectly inside the foil packet without becoming mushy. If you prefer traditional noodles, par-boil them on the Arteflame cooktop in a pot of water before assembling, but leave them slightly undercooked (al dente) so they finish perfectly in the skillet.

Variations

Lasagna is a canvas for creativity, and grilling it opens up new possibilities. You can easily adapt this recipe to suit dietary preferences or flavor profiles. Here are a few ways to switch things up while keeping that delicious smoky undertone:

• Vegetarian Delight: Swap the meat for grilled zucchini, eggplant, and portobello mushrooms charred right on the Arteflame plancha.
• Spicy Arrabbiata: Add red pepper flakes to the sauce and use hot Italian sausage for a kick that pairs well with the smoke.
• White Lasagna: Replace the marinara with a garlic béchamel sauce and add grilled chicken and spinach.
• Meat Lover's: Add layers of pepperoni or crispy bacon (cooked on the flat top) between the cheese layers.
• Gluten-Free: Simply swap standard noodles for gluten-free lasagna sheets or thin slices of zucchini.

Best pairings

A dish as rich and heavy as lasagna needs sides that can cut through the creaminess while complementing the rustic, outdoor preparation. Since your grill is already hot, utilize the plancha space to prepare your sides alongside the main course. A charred vegetable element or a crisp salad provides the necessary textural contrast to the soft pasta.

• Grilled Caesar Salad: Quickly sear halved romaine hearts on the Arteflame for 30 seconds to give them a smoky char, then drizzle with dressing and parmesan.
• Garlic Toast: Rub thick slices of sourdough with garlic and olive oil, then toast them directly on the flat top until golden brown.
• Grilled Asparagus: Toss with lemon and olive oil and grill until tender-crisp.
• Beverage: A bold red wine like a Chianti, Sangiovese, or a Cabernet Sauvignon stands up well to the rich meat sauce and smoke.

Conclusion

Grilling lasagna on the Arteflame is more than just a cooking method; it’s an experience that brings the kitchen outdoors. The combination of sizzling meat, melting cheese, and fresh air creates a meal that tastes significantly better than anything pulled from a conventional indoor oven. The cast iron skillet acts as the perfect vessel, nurturing the layers of pasta into a bubbling, golden comfort food with crispy edges that everyone will fight over.

Next time you fire up the grill, don't limit yourself to steaks and burgers. Try this lasagna recipe to impress your guests with your outdoor baking skills. It’s hearty, flavorful, and incredibly fun to make. Gather your ingredients, light the fire, and get ready to enjoy the best lasagna you’ve ever had.