Lasagna in one hour

Lasagna in One Hour

This easy one-hour lasagna uses your Weber Kettle as an oven, delivering rich flavour and golden cheesy layers fast. With a simple meat sauce, fresh pasta sheets, and a hot indirect charcoal setup, it’s perfect for quick weeknight cooks without sacrificing comfort or flavour.

Cooking lasagna on a Weber Kettle works because the indirect setup creates an oven-like environment, holding steady heat around 200°C (392°F). Using Heat Beads briquettes helps maintain consistent heat for the full 30-minute cook.

Fresh lasagna sheets will give you the best texture and reduce total cook time. A simple roasting tray works perfectly, as long as it fits between your charcoal baskets. Make sure to grease the tray well to prevent sticking.

You’ll also need a small pan for the meat sauce and some basic pantry items like tomatoes, tomato paste, herbs, and cheese.

Preparation:
Start by preheating your Weber Kettle for indirect cooking. Place two charcoal baskets on opposite sides, fill them with lit briquettes, open all vents, and let the BBQ heat soak for 10 minutes.

While the BBQ is heating, prepare your meat sauce. Dice a large onion and soften it in a pan with a little oil. Add crushed garlic, then brown your beef mince. Add tomatoes, tomato paste, beef stock, herbs, salt, and pepper, then simmer for 20 minutes until thickened.

Prepare your roasting tray by greasing it with unsalted butter. Using a paper towel makes this easier. Layer your lasagna: sauce, fresh lasagna sheets, cheese. Repeat the process until filled, finishing with mozzarella and parmesan on top.

The Cook:
Place the tray between the charcoal baskets so it cooks via indirect heat. Position the lid vent to one side of the dish to draw heat across the top.
This lasagna cooks in 30 minutes at ~200°C (392°F). After 15 minutes, rotate the lid 180° to help even out the browning. Avoid lifting the lid or you’ll lose valuable heat.
After 30 minutes, the cheese should be bubbling and golden.

The Payoff:
Remove the lasagna from the Weber and let it rest for 15 minutes. Resting helps the layers firm up so you can slice neat, structured portions without everything turning into a cheesy puddle.
Slice, serve, and enjoy a fully cooked lasagna made faster than most oven versions.

Equipment Needed:
•    57cm (22") Weber Kettle BBQ
•    Charcoal baskets
•    Charcoal Briquettes
•   A roasting pan

Ingredients:
Meat Sauce
•    1 large onion, diced
•    2 tbsp olive oil
•    3 cloves garlic, crushed
•    500 g beef mince (1.1 lbs)
•    400 g can crushed tomatoes (14 oz)
•    2 tbsp tomato paste
•    250 ml beef stock (1 cup)
•    1 tsp dried Italian herbs
•    Salt and pepper, to taste

Lasagna Layers
•    Fresh lasagna sheets (approx. 12–14 sheets)
•    250 g mozzarella, shredded (9 oz)
•    50 g parmesan, grated (2 oz)
•    2 tbsp unsalted butter for greasing

Recipe Steps:
1    Set up the Weber Kettle for indirect cooking with two charcoal baskets on either side. Fill with lit Heat Beads briquettes. Open all vents. Heat soak for 10 minutes.

2    Make the sauce
◦    Heat oil in a pan over medium heat.
◦    Add onion and cook until translucent.
◦    Add garlic and cook for 1 minute.
◦    Add beef mince, breaking it up, and cook until browned.
◦    Add tomatoes, tomato paste, beef stock, herbs, salt, and pepper.
◦    Bring to a boil, then reduce to a simmer.
◦    Cover and cook for 20 minutes, stirring occasionally.
3    Prepare the tray:
◦    Grease a baking tray with butter.
◦    Spread a cup of sauce over the base.
4    Layer the lasagna:
◦    Add fresh lasagna sheets.
◦    Add more sauce and mozzarella.
◦    Repeat layers until full.
◦    Finish with a mozzarella + parmesan top layer.
5    Cook the lasagna:
◦    Place tray between the charcoal baskets.
◦    Position lid vent to one side of the dish.
◦    Cook for 30 minutes at roughly 200°C (392°F).
◦    Rotate lid 180° after 15 minutes.
6    Rest:
◦    Remove from BBQ and rest for 15 minutes before slicing.
7    Serve:
◦    Slice with a large knife.
◦    Lift portions with a spatula and serve while hot.

Recipe Info
•    Prep Time: 25 minutes
•    Cook Time: 30 minutes (+15 minutes resting)
•    Serves: 4–6
•    Effort: Easy
•    Course: Main
•    Cuisine: Italian / Australian
•    Hydration: 1 beer (optional… but recommended)

Tips & Variations
Tips
•    Use fresh lasagna sheets — they cook faster and stay tender.
•    Thicker sauce = neater slices. Let it simmer long enough to reduce properly.
•    Rotate the lid, not the tray. This keeps heat stable.
•    If the top browns too fast, slightly close the top vent to reduce airflow.
Variations
•    Vegetable Boost: Add grated carrot or zucchini to the sauce for extra sweetness and body.
•    Three-Cheese Top: Add provolone or cheddar for extra melt and flavour.
•    Spicy Lasagna: Add chilli flakes or a spoonful of chilli paste to the sauce.
•    Smoky Version: Add a small wood chunk to each basket for a light smoke finish.

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