Pellet Smoker Cooking: Veggie Lasagna and Chicken side

I did this cook on Mon. July 30th.

Another hot muggy day here in Ohio. I ran into a slight snag; Walmart did not have all the ingredients I needed to make some sun dried tomato pesto, sun dried tomatoes in oil or black olives in oil. I had plenty of basil and wanted to use it. I did not feel like driving nine miles just for those ingredients so I bought some ready made sun dried tomato pesto and some basil pesto.

Tonight’s supper would be Veggie Lasagna for my veggie d-i-l and I had some cherry chipotle marinated chicken breasts, from my butcher Kah’s, for the meat eaters. The lasagna recipe was the Neely’s from food network and it called for 7 oz. of basil pesto. The sun dried tomato pesto was for having on some crusty bread. I guess you could call this a presto pesto meal!

I baked two loaves of take home & bake baguettes early. I started about 3:30 cooking my veggies & sauce. The recipe called for frozen spinach to mix with the ricotta cheese and basil pesto. Instead of the frozen I thinly sliced some fresh to use. The no cook lasagna noodles are sure a time saver when making lasagna.

I got the lasagna assembled and on my Traeger at 5:10 at 350 deg. It was covered in foil for 30 minutes then removed for the last 20 minutes. The chicken breasts were on for 30 minutes. I don’t think the lasagna is any better on the smoker but saved heating up the kitchen on a hot day.

Everyone liked the lasagna; that was the first time I did that recipe. Another veggie lasagna we all like is Paula Deen’s garden full of goodness. I was afraid the chicken would be too hot for my wife but she said it wasn’t bad. I was afraid it might be too cherry tasting for me but the chipotle complimented it and I liked it. The bread and sun dried tomato pesto hit the spot!

The Lasagna