This recipe is so flipping delicious. We made it for our weekly family dinner and everyone loved it. We did vary a bit. We smoked the chicken but then oven baked the lasagna in Pyrex. Following the recipe we were able to make a 9x13 and a 9x9, but they were not as thick as Tom’s. Will try baking it in the smoker next time.
We made this for dinner last night and it is absolutely amazing!!! Thank you Chef Tom!!! We are going to try a pizza variation of this recipe later this week. We think it will be amazing as well. Thanks again for sharing your knowledge with us!!!
This was such a Hit!!! Everyone enjoyed the chicken since it had a slight smoke flavor on it from being cooked on an open flame. I used gluten-free noodles since my wife has a gluten intolerance. I actually made two pans!! Seems to freeze well, we traveled with it and it was still fantastic!!!! Going in my book for good!!! Thank you for sharing!!!
That is a great twist on lasagna, I'll be making this soon. Speaking of spinach, herbs and cheese, I would love to see your take on a spanakopita. With Greek meatballs in tomato sauce and a tzaziki dressed salad perhaps.
Very inspiring. Just doing my version atm in the oven :). I've been just eyeballing my cast iron pan and I haven't got enough sauce for the last layer of pasta. So covered it with cheese from the get go. Will see how it turns out. Couldn't find pesto in any of nearby stores :(, but at least I used 800g of different cheeses :). It have to be great :).
@@allthingsbbq Turned out great. Although you definitely need sauce on the last layer. I've rescued top layer a bit just spritzing it with water during backing twice. It wasn't very hard, but definitely harder than other layers of pasta. I think I prefer this variant more than original lasagna.
Hear this out...Deep-fry the chicken skin, let it cool, chop it up mix that with grated parm and bread crumbs for a topping. The skin IS arguably the best part.
Great idea! You don't have to deep-fry the chicken skin. Just dice it up and add it to that last layer of cheese and your belly will thank you. We did it on our Baked Chicken Alfredo recipe, here is the link if you want to check it out: ua-cam.com/video/yxCMU65m850/v-deo.html
Hey Chef Tom, love the channel. Was wondering if all the components being covered, apart from that last bit with the provolone would it be worth all the wood, charcoal, briquettes that people would use at home? I might have missed something, I have kids so... apologies if that is the case
Your a Guinness that would get devoured in my house in know time flat !!! I must try this dish OMG. The fire 🔥 roasted part I can imagine the kiss of smoke flavor from the wood oven👍🏾👍🏾🙏🏾
Love your recipes and channel, but what is the point of going through the hassle of a woodfire roasted chicken if your cooking it with the lid on? May as well just use your gas oven...oh...and BTW...I'm DEFINATELY making this!!
He’s back! Was getting a bit worried. Looks great
So glad your back Chef Tom! Looks good!
So impressive!!! This is a must for lasagna fans. I like the idea of the chicken skin crunch added too. Thanks for that! Thanks for sharing, Chef Tom.
Appreciate it. Thanks for watching!
This is the ultimate cold weather meal. Great job.
Chef Tom in top form again, what a wonderful recipe, I really like it 👍👍👍
Wow, that looks amazing! Gotta try this
Chef Tom your awesome!! I watch al your videos! Your such an amazing chef. Keep up the great work!!!!
Thanks for watching!
Looks incredibly good!
Looks FANTASTIC!!
Thanks for watching!
This recipe is so flipping delicious. We made it for our weekly family dinner and everyone loved it. We did vary a bit. We smoked the chicken but then oven baked the lasagna in Pyrex. Following the recipe we were able to make a 9x13 and a 9x9, but they were not as thick as Tom’s. Will try baking it in the smoker next time.
That's great! Thanks for watching!
Thats playoff food Tom. Great flavors there.
I need to give this one a try for sure.
This meal looks absolutely delicious and flavorful!!❤ big thumbs up❤ Beautiful presentation👌Thanks for sharing ❤❤Let's keep in touch.
Appreciate it! Thanks for watching!
We made this for dinner last night and it is absolutely amazing!!! Thank you Chef Tom!!! We are going to try a pizza variation of this recipe later this week. We think it will be amazing as well. Thanks again for sharing your knowledge with us!!!
That's awesome! Appreciate it. Thanks for watching!
I was worried when I didn’t see a Tuesday video! Hope all is well! Another amazing recipe!
Covid got the cameraman down for a few days. Glad they are back.
Thanks for watching!
That looks SOOOO GOOD!
This was such a Hit!!! Everyone enjoyed the chicken since it had a slight smoke flavor on it from being cooked on an open flame. I used gluten-free noodles since my wife has a gluten intolerance. I actually made two pans!! Seems to freeze well, we traveled with it and it was still fantastic!!!! Going in my book for good!!! Thank you for sharing!!!
That's awesome! We appreciate your feedback. Thanks for watching!
Love these unique recipes!! How about some type of twist on a Wellington?
www.atbbq.com/thesauce/recipes/videos-pork-wellington/
www.atbbq.com/thesauce/recipes/beef-wellington/
Now that's my type of lasagne 👌👌
Absolutely incredible looking white lasagna!! xoxo
Amazing food. Could you do a video on how you clean your cast iron???
I'm going to be doing this today for the games. Can't wait to try it! WHO DEY!!! GO BENGALS!!
Looks great !!!
ok dayummmmm so fancy!
omg that sauce looks divine 😍
agreed, love the corner pieces 💀
That is a great twist on lasagna, I'll be making this soon. Speaking of spinach, herbs and cheese, I would love to see your take on a spanakopita. With Greek meatballs in tomato sauce and a tzaziki dressed salad perhaps.
O yeah i have to make that
Wow, that looks really good, and easy. I'll try that on the Y640. Should work equally as well as the pizza oven!
Lookin pretty tasty. I could go for a dish of that since just watching made me get the drools.😋
Great job, easy recipe.👏🏻👍🏼
Thanks for watching!
Very inspiring. Just doing my version atm in the oven :). I've been just eyeballing my cast iron pan and I haven't got enough sauce for the last layer of pasta. So covered it with cheese from the get go. Will see how it turns out.
Couldn't find pesto in any of nearby stores :(, but at least I used 800g of different cheeses :). It have to be great :).
Sounds awesome! Thanks for watching!
@@allthingsbbq Turned out great. Although you definitely need sauce on the last layer. I've rescued top layer a bit just spritzing it with water during backing twice. It wasn't very hard, but definitely harder than other layers of pasta.
I think I prefer this variant more than original lasagna.
Ohhh this looks fantastic. What could I replace spinach with? Broccoli?
Good lord, that looks delicious. I don't have a wood fired oven, but I ain't gonna let that stop me. :D
Would we follow the same temps, cook times, etc., to just do it in a regular oven?
Hear this out...Deep-fry the chicken skin, let it cool, chop it up mix that with grated parm and bread crumbs for a topping. The skin IS arguably the best part.
Great idea! You don't have to deep-fry the chicken skin. Just dice it up and add it to that last layer of cheese and your belly will thank you. We did it on our Baked Chicken Alfredo recipe, here is the link if you want to check it out: ua-cam.com/video/yxCMU65m850/v-deo.html
@@allthingsbbq got it the deep fry idea was in case the bread crumbs weren’t panko. Gotta get that coveted crunch somehow.
Hey Chef Tom, love the channel. Was wondering if all the components being covered, apart from that last bit with the provolone would it be worth all the wood, charcoal, briquettes that people would use at home? I might have missed something, I have kids so... apologies if that is the case
Would be great to see Chef Tom debone a chicken and make a BBQ version of Jaques Pepin's chicken galantine
Looks delicious. Can I do this in my Yoder pellet if I don’t have a pizza oven?
Absolutely!
Wow
Shut up already. You had me at wood fired 😆
You had me at wood fired chicken...
I’m making this but subbing the noodles with Zucchini!
Mouth watering AF.... this is some nice, polite, alternative and extremely tastefull lasagna, sir. Yummy
Good Lord Tom
🔥
Your a Guinness that would get devoured in my house in know time flat !!! I must try this dish OMG. The fire 🔥 roasted part I can imagine the kiss of smoke flavor from the wood oven👍🏾👍🏾🙏🏾
Thanks for watching!
Cook Sunday gravy with homemade orecchiette noodles
Chef Tom is the sh#t
yee yee!
🤤
Noicceeeeee.,.😉
Smoked Italian chicken queso....
Love your recipes and channel, but what is the point of going through the hassle of a woodfire roasted chicken if your cooking it with the lid on? May as well just use your gas oven...oh...and BTW...I'm DEFINATELY making this!!
For the fun of fire and cooking outside