Grilled Lasagna with Ragu & Béchamel Sauce on the Arteflame Grill

Introduction

Lasagna with rich, meaty ragu and creamy béchamel sauce is a comfort food classic. This version elevates the dish by grilling the lasagna on the Arteflame grill, giving it a slightly smoky flavor that pairs beautifully with the deep, savory ragu and velvety béchamel. The layered pasta, sauces, and cheese create a dish that’s perfect for family dinners or special occasions.

Ingredients

For the Ragu Sauce:

• 1 lb ground beef (or a mix of beef and pork)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 cup crushed tomatoes
• 1/4 cup tomato paste
• 1/2 cup red wine (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper (to taste)
• 2 tbsp olive oil

For the Béchamel Sauce:

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups whole milk (warmed)
• 1/4 tsp freshly grated nutmeg
• Salt and pepper (to taste)

For the Lasagna:

• 12 lasagna noodles (pre-cooked)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil (for garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

Prepare your Arteflame grill by lighting the firewood over three vegetable oil-soaked napkins. Allow the fire to burn for about 20 minutes until the grill reaches an even, moderate heat across the flat cooktop. You’ll use the outer areas of the flat cooktop to assemble and cook the lasagna.

Step 2: Make the Ragu Sauce

While the grill is heating up, heat olive oil in a large pan on the outer cooktop of the Arteflame grill. Add the chopped onion, carrot, celery, and garlic. Sauté for 5-7 minutes until softened. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the crushed tomatoes, tomato paste, red wine, oregano, basil, salt, and pepper. Let the ragu simmer for 15-20 minutes until thickened. Set aside.

Step 3: Prepare the Béchamel Sauce

Melt the butter on the flat cooktop in a small skillet, then whisk in the flour to make a roux. Cook the roux for 1-2 minutes, then slowly add the warmed milk while whisking constantly. Continue whisking until the sauce thickens, about 3-5 minutes. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.

Step 4: Assemble the Lasagna

In a large grill-safe pan (cast iron or stainless steel), spread a thin layer of ragu sauce on the bottom. Add a layer of pre-cooked lasagna noodles, followed by more ragu, a drizzle of béchamel, and a sprinkle of mozzarella cheese. Repeat the layers, ending with a generous layer of béchamel and shredded mozzarella on top. Sprinkle the Parmesan cheese over the final layer.

Step 5: Grill the Lasagna

Place the pan on the outer cooktop of the Arteflame grill, where the heat is moderate. Cover the pan with foil to retain moisture and grill the lasagna for about 25-30 minutes, until the cheese is bubbly and golden brown. For an extra crispy top, remove the foil for the last 5-10 minutes.

Step 6: Serve

Once the lasagna is cooked through, remove it from the grill and let it rest for 5 minutes before slicing. Garnish with fresh basil and serve hot.

Tips

• Pre-cook the Noodles: Make sure to use pre-cooked lasagna noodles to ensure they soften properly when grilling.
• Make Ahead: The ragu and béchamel sauces can be made ahead of time and stored in the fridge for up to 2 days, making assembly quick and easy.
• Cheesy Top: For extra cheesiness, add a mix of mozzarella and Parmesan on top in the final minutes for a beautifully golden crust.

Variations

1. Vegetarian Lasagna: Replace the meat with sautéed spinach, mushrooms, and zucchini for a hearty, veggie-packed version.
2. Spicy Lasagna: Add 1-2 tsp of red pepper flakes to the ragu for a spicy kick.
3. Ricotta Layer: Add a layer of ricotta cheese mixed with spinach and egg for extra creaminess between the noodles.
4. White Lasagna: Use only béchamel and omit the ragu for a creamy, white sauce lasagna.
5. Pesto Béchamel: Mix a spoonful of pesto into the béchamel sauce for an herby twist on the classic lasagna.

Best Pairings

• Side Dishes: Serve with a simple Caesar salad, garlic bread, or roasted vegetables to round out the meal.
• Drinks: Pair with a bold red wine like Chianti or a smooth Italian beer to complement the rich flavors of the lasagna.

Conclusion

This grilled lasagna with ragu and béchamel sauce takes a traditional Italian favorite and adds a unique twist with the smoky flavors from the Arteflame grill. It’s a perfect dish for entertaining or making a special family meal, with layers of rich, meaty ragu, creamy béchamel, and melty cheese that everyone will love.