Cooking lasagna in a charcoal pizza oven is a game-changer—it infuses the dish with a subtle smoky flavor from the charcoal, while the high, radiant heat creates beautifully caramelized edges and a bubbly, golden cheese topping.
Unlike a standard oven (which bakes at a steady 350°F/175°C), a charcoal pizza oven runs hotter and more variably, so you’ll need to manage the temperature carefully to avoid burning the top before the center cooks through. This method works best with a cast-iron or oven-safe dish that fits inside your oven (e.g., a 9×13-inch pan).
Expect a total cook time of 30–45 minutes, plus resting. Ingredients (Serves 8–10) Use this classic meat lasagna recipe, scaled for a standard baking dish.
Prep time: 20–30 minutes.
Component
Ingredients Meat Sauce 1 lb ground beef or Italian sausage 1 onion
diced 3 garlic cloves,
minced 1 (28-oz) can crushed tomatoes
2 tbsp tomato paste
1 tsp Italian seasoning
Salt and pepper to taste
Olive oil for sautéing Cheese Filling-15 oz ricotta cheese 1 egg 1/4 cup grated Parmesan 2 cups shredded mozzarella (plus extra for topping)
Assembly12–15 lasagna noodles (oven-ready or pre-boiled al dente) Fresh basil or parsley (optional, for garnish)
Step-by-Step Instructions Prepare the Meat Sauce In a skillet over medium heat, sauté the onion and garlic in olive oil until softened (3–4 minutes). Add the ground meat and cook until browned, breaking it up with a spoon. Drain excess fat, then stir in tomato paste, crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10–15 minutes to thicken. Taste and adjust seasoning. Set aside. Make the Cheese Filling In a bowl, mix ricotta, egg, Parmesan, and 1 cup mozzarella until smooth. Season with a pinch of salt and pepper. Assemble the Lasagna Spread 1 cup meat sauce on the bottom of your baking dish. Add a layer of lasagna noodles (3–4 sheets, overlapping slightly if needed). Spread 1/3 of the cheese filling over the noodles, followed by 1/3 of the remaining meat sauce. Repeat layers 2–3 times, ending with meat sauce on top. Sprinkle with the remaining 1 cup mozzarella. Cover tightly with aluminum foil to trap steam and prevent drying out.
Fire Up the Charcoal Pizza Oven Use natural lump charcoal (no briquettes, as they can impart unwanted chemical flavors). Fill the charcoal basket or firebox about 2/3 full for steady heat. Light the charcoal and let it burn until you have a solid bed of glowing embers (15–20 minutes). Add a few small hardwood pieces (like oak or fruitwood) if you want extra smokiness, but keep it minimal to avoid overpowering the dish. Allow the oven to preheat to 375–400°F (190–200°C). Pizza ovens can spike higher, so use an infrared thermometer to monitor the dome and floor temperatures. If it’s too hot (over 450°F), let it cool for 10 minutes or spread the coals thinner. Aim for even heat—charcoal burns hotter and faster than wood, so rotate your dish frequently.
Bake the Lasagna Place the covered dish directly on the oven floor or a pizza stone (preheated for even heat distribution). Bake for 20–25 minutes, rotating the dish 180° every 10 minutes for uniform cooking—the heat in charcoal ovens is often uneven. Remove the foil and bake uncovered for another 5–10 minutes, until the cheese is melted, bubbly, and lightly browned with some caramelized spots from the radiant heat. If the top browns too quickly, tent with foil again. The lasagna is done when the center reaches 165°F (74°C) internally—use a probe thermometer inserted into the middle.
Rest and Serve Let the lasagna rest for 10–15 minutes (or up to 30) before slicing. This allows the layers to set for clean cuts. Garnish with fresh basil and serve with a side salad or garlic bread. The charcoal smoke adds a unique depth, making it taste like it came from a wood-fired trattoria.
Tips for Success in a Charcoal Pizza
Oven Temperature Control: Charcoal heats quickly (up to 800–1000°F for pizzas), but for lasagna, you want lower and slower. If your oven doesn’t have a thermometer, test by holding your hand 6 inches above the floor—if you can hold it for 5–6 seconds, it’s around 375°F.
No-Boil Noodles: Opt for oven-ready lasagna sheets to simplify—they absorb moisture from the sauce during baking.
Scaling for Your Oven: If your pizza oven is small (e.g., 15-inch portable), use a smaller 8×8-inch dish and halve the recipe.
Make-Ahead: Assemble up to 24 hours ahead and refrigerate, or freeze unbaked for up to 3 months. Add 10–15 minutes to bake time if starting from cold. Cleanup: Brush out ash after cooling. The smoky residue enhances future cooks but wipe the stone if needed. Variations: Go vegetarian with spinach and mushrooms, or add pepperoni layers for a “pizza-lasagna” twist.
