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Photo credit: rick browne

by rick broWne

b l u e b e r r y– r A s P b e r r y–

s T r AW b e r r y

l A s Ag n A



Serves 6 - 8 1 8-ounce package no-boil lasagna 15 ounces ricotta cheese 2/3 cup granulated sugar 1 large egg 1 cup all-purpose flour 1 cup firmly packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 pinch ground cloves 1 pinch chili powder 1/2 cup melted butter 1 pint raspberries 1 pint strawberries, sliced 1 pint blueberries Whipped cream, for serving

  • 1.

    Preheat the barbecue to 350 degrees for indirect heating. butter a 9 x 13-inch metal baking pan.

  • 2.

    bring a large pot of water to a boil and cook the noodles for 1 minute. Drain the noodles and put them into a bowl of ice water to stop the cooking. Drain them again and lay on paper towels to dry. lay 3 noodles in the bottom of the prepared glass or metal baking pan.

  • 3.

    in a mixing bowl, combine the ricotta, granulated sugar, and egg and beat until almost smooth. in a separate bowl, combine the flour, brown sugar, cinnamon, nutmeg, cloves, chili powder, and butter and mix well.

  • 4.

    in a third bowl, gently fold the raspberries and sliced strawberries into the blueberries, being careful not to crush the raspberries.

  • 5.

    Top the first layer of lasagna noodles with one-third of the berry mixture, one-third of the ricotta mixture, and one-third of the flour mixture. Add 2 more layers of all 3 components. bake for 45 minutes over indirect heat. remove the pan from the heat, let the lasagna cool, and serve with a dollop of whipped cream on each plate.


reprinted with permission from 1,001 Best Grilling Recipes, by rick browne, Agate surrey 2011.

rick Browne, PhB,* is the creator, host, and executive producer of public television’s Barbecue America TV series. Additionally, he hosted Ready, Aim…Grill on the Outdoor Channel for the past two seasons. Rick has authored eleven barbecue and grilling cookbooks including his latest, 1,001 Best Grilling Recipes – the largest (most recipes) barbecue cookbook ever published.

*The Phb is an honorary Doctorate of barbecue Philosophy awarded rick by the kansas city barbecue society, the nations largest barbecue organization. he is one of only two-dozen people to have received this award.

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