Summer pizza oven lasagna

Mix the ricotta with the egg, Parmesan, pesto, lemon zest and a good pinch of salt and pepper.

Cook the broken-up hot Italian sausage in the pizza oven, pulling it out to stir; about a minute to halfway done, then another minute or so.

Roast the corn in the pizza oven, a little below 700 degrees, turning, until it starts to blacken.

Roast the tomatoes briefly, about 30 seconds and a little more, until a little squishy.

Caramelize the onions in the pizza oven.

Cut the corn off the cobs.

Oil the pan and anchor with some vodka sauce, leaving room around the edges.

Spread the ricotta mixture, then crumbled sausage, corn, onions, and the tomatoes busted open; add mozzarella and Parmesan.

Repeat: sauce, noodles and the layers again; finish with more Parmesan.

Bake in the pizza oven, turning and moving it; cover with foil, non-stick side down, when it browns too fast.

Give it 10 more minutes until the pasta is soft.

Cool about half an hour before cutting.