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5 from 2 votes

Over the top smoked lasagna

This Over the Top Smoked Lasagna is prepared start to finish in the smoker for a meaty, cheesy, and smoky spin on a classic casserole.
Course Beef, Main Course
Keyword beef, casserole, Lasagna, over the top, pasta
Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings 12 servings
Author Chris Riley
Cost $20

Equipment

  • 1 Pot/pan
  • 1 Thermometer
  • 1 Aluminum Pan/ Baking dish
  • Foil

Ingredients

  • 2 24 oz. Jars of Sauce of choice (Tomato & Basil used here)
  • 1 green bell pepper chopped
  • ½ cup diced onion (about 1 small)
  • 1 large tomato chopped
  • 2 leaves of fresh basil chopped
  • 2 cloves of garlic diced
  • 1 tsp All purpose BBQ Rub
  • 1 lb ground Italian Sausage formed into a log shape
  • 1 lb ground beef formed into a log shape
  • 1 12 oz. Box of oven ready lasagna noodles
  • 1 15 oz. Container of ricotta cheese
  • 1 egg
  • 2 cups of shredded Italian blend cheese (or more to your liking)
  • 1 cup shredded parmesan cheese
  • ¾ cup  water

Instructions

  • Preheat the smoker to 225 degrees F.
  • In a large Dutch oven (or similar) add the sauce, green pepper, onion, tomato, basil, garlic, and BBQ Rub and stir until combined.
  • Place the pot on the lower grate of the smoker and add the Italian sausage and ground beef directly on the grate above the pot of sauce.
  • Close the lid and let smoke for about 2 hours or until the internal temperature of the meats are at 160 degrees F.
  • Pull everything off of the smoker and raise the temperature to 300 degrees F.
  • Once cooled slightly, use your hands to pull the meat into pieces and then add to the pot of sauce and stir.
  • In a medium bowl add the ricotta cheese and egg and mix until well combined, set aside.
  • In a 9x13 baking dish or aluminum pan, add a decent amount of sauce to the pan and spread to cover the bottom.
  • Lay a row of lasagna noodles over the sauce (breaking some into smaller pieces if necessary) and add half of the ricotta mixture and spread over the noodles then add some of both the Italian blend cheese and parmesan cheese.
  • Repeat the layers once more.
  • Then finish with one layer of noodles, sauce, and more cheese.
  • Add ¾ cup of water around the edge of the lasagna.
  • Transfer to the smoker and place on the grate and let bake uncovered for about 20 minutes.
  • Then cover with foil and let bake for about an hour covered or until hot throughout and the cheeses are melted.
  • Let rest for about 10 minutes before cutting and serving.

Notes

Cooking times may vary according to your smoker and ability to keep the temperature.
If you like it saucier, add another jar of sauce.