Summer Lasagna - in a PIZZA OVEN!

1. Heat your pizza oven to 675-700°F
2. Cook the Italian sausage until browned and crumbly, set aside
3. Slowly caramelize the onion until deeply golden, set aside
4. Roast or grill the cherry tomatoes until blistered, set aside
5. Char the corn, then cut the kernels from the cob
6. In a medium bowl, combine the ricotta, egg, Parmesan, pesto,lemon zest, a generous pinch of salt, and several grinds of black pepper until well mixed
7. Using a small-ish casserole dish that'll fit comfortably inside of your pizza oven, build: lightly oil the pan, spread a thin layer of vodka sauce across the bottom, leaving about an inch around the outside, lay down 2 oven-ready lasagna noodles, top with the ricotta mixture, the sausage, the charred corn, the caramelized onions, the roasted tomatoes, the mozzarella, some parmesan and repeat until done
8. Don't worry about making it perfectly even, let the edges stay a little rustic, and don't fill the pan completely. Those exposed edges are where the magic happens.
9. Cover with non-stick foil, slide into the pizza oven (see reg oven directions below) , and bake bake 10-14 minutes, rotating the pan every minute or so to ensure even browning
10. Remove the foil for the last couple minutes to brown the top
11. The lasagna is done when the cheese is deeply blistered, the sauce is bubbling, and the noodles are tender when pierced with a knife

Regular Oven Baking

1. Preheat the oven to 425°F.
2. Cover the pan loosely with foil and bake for 20 to 25 minutes. Remove the foil and continue baking for 15 to 20 minutes, until the sauce is bubbling, the cheese is deeply golden, and a knife slides easily through the noodles
3. If the top begins to brown too quickly after uncovering, loosely tent it with foil for the remaining baking time
4. Let the lasagna rest for 10 to 15 minutes before serving