Summer Pizza Oven Lasagna

Steps

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1. 1
   Prepare the ricotta mixture by combining 15 oz ricotta with one egg, then fold in grated Parmesan, pesto, lemon zest, salt, and pepper until well mixed.
   ▶ ≈1:19
2. 2
   Cook 1 lb of hot Italian sausage in the pizza oven until browned, breaking it up into crumbles while it cooks and stirring occasionally.
   ▶ ≈1:50
3. 3
   Place 2 ears of corn in the pizza oven and roast until lightly charred on the outside, then cut the kernels from the cob.
   ▶ ≈2:19
4. 4
   Roast whole tomatoes in the pizza oven until the skin blisters and they soften, about 30 seconds.
   ▶ ≈2:52
5. 5
   Roast sliced onions in the pizza oven until caramelized and softened.
   ▶ ≈3:33
6. 6
   Brush the bottom of a baking dish with olive oil and a little vodka sauce. Layer noodles, ricotta mixture, sausage, corn, onions, blistered tomatoes, mozzarella, and Parmesan with more vodka sauce between layers. Repeat until the dish is filled, finishing with cheese on top.
   ▶ ≈3:46
7. 7
   Cover the lasagna with nonstick foil (with the nonstick side facing the cheese) and place it in the pizza oven at around 700°F. Rotate and reposition the dish as needed to prevent burning, cooking until the noodles are tender and everything bubbles throughout.
   ▶ ≈5:15
8. 8
   Remove the foil and return the lasagna to the oven for a final blast of about 10 minutes to brown and crisp the cheese on top.
   ▶ ≈6:15
9. 9
   Remove from the oven and let cool for about 30 minutes before slicing and serving.
   ▶ ≈6:55