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1
Mix together the ricotta cheese, eggs, basil, oregano, parsley, garlic and 2 cups of the mozzarella.
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2
Cover the bottom of a 13 x 9 stoneware casserole dish with a layer of the noodles. Top with a layer of the ricotta mixture. Sprinkle a little more mozzarella on top, maybe 1/4-1/2 cup. Cover with another layer of noodles and add one half of the meat sauce, spreading it evenly.
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3
Repeat all of that for the third and fourth layer. Top the meat sauce with the mozzarella cheese and any of the ricotta mixture that is left. All this prep should take about 5 seconds if you are as fast as Alexis ;)
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4
Preheat your Big Green Egg to 375f set up for indirect heat. The Big Green Egg and other ceramic cookers are IDEAL for this since they are effectively wood/coal fired brick ovens. In this case, Alexis set up her Egg in the convection oven configuration with the plate setter in, legs down. Put spacers so the casserole dish did not sit directly on the plate setter. I used the 2 little green legs that came with the BGE.
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5
Place the uncovered casserole in the grill (on the legs) and close the lid.....
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6
Cook the lasagna for 1 hour or until hot and the cheesey gooey crust is golden brown. She rotated hers once during the cook for even cooking.
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7
Remove from heat and let rest for 15-20 minutes to cool down.
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8
Meanwhile place 1/2 loaf of french bread, split, face down directly on your plate setter (only if it is clean like Alexis'. I would have to put foil on mine before doing this). For regular grills, you could use a preheated pizza stone as long as it was HOT.
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9
Cook the bread cut side down for 2-3 minutes until browned and then flip. Brush with a mix of clarified butter, parsley, and minced garlic. Cook for 2 minutes more or until golden brown
