Smoked Three-Cheese Lasagna on the Smoker

How to Make Smoked Three-Cheese Lasagna on the Smoker

1. 1

   Step 1: Make the meat-tomato sauce

   Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, then add minced garlic and cook 30 seconds until fragrant. Crumble in the Italian sausage and brown thoroughly, breaking it into small pieces, then stir in the crushed tomatoes or marinara, bring to a simmer and cook 8–10 minutes to meld flavors; season with salt and pepper to taste.

   For this step

   • 2 tbspextra-virgin olive oil
   • 1 itemmedium yellow onion, finely chopped
   • 3 clovesgarlic cloves, minced
   • 1 lbItalian sausage (mild or hot), casings removed
   • 28 ozcrushed tomatoes or marinara sauce
   
2. 2

   Step 2: Preheat and prepare the smoker and pan

   Set your smoker to 275°F (135°C) for indirect cooking and choose a mild wood—apple, cherry or pecan work great. Lightly oil a 9x13-inch (or similar) foil or ceramic baking pan and, if you like, line the bottom with a single sheet of lasagna noodle to help stabilize the first layer.
3. 3

   Step 3: Assemble the lasagna

   Spread a thin layer of meat sauce on the bottom of the pan, then arrange a single layer of no-boil noodles. Dollop and spread one-third of the ricotta over the noodles, sprinkle one-third of the shredded mozzarella and some Parmesan, then spoon sauce over the cheese. Repeat two more times to make three layers, finishing with the remaining mozzarella and Parmesan on top; smooth the top so cheese melts evenly.

   For this step

   • 9 sheetsno-boil lasagna noodles (or pre-cooked noodles)
   • 2 cupswhole-milk ricotta cheese
   • 3 cupsshredded mozzarella cheese
   • 1 cupfreshly grated Parmesan cheese
   
4. 4

   Step 4: Smoke the lasagna low and slow

   Cover the pan tightly with foil (tent slightly so cheese doesn't stick) and place it on the smoker grate. Smoke at 275°F (135°C) for about 2 to 2.5 hours, or until the lasagna is heated through, bubbly at the edges and the internal temperature reaches 165–175°F (74–79°C). For a deeper smoke crust, uncover for the last 15–20 minutes to let the top brown lightly.
   
5. 5

   Step 5: Rest, garnish, and serve

   Remove the lasagna from the smoker and let it rest, uncovered, for 15–20 minutes to set (this helps with cleaner slices). Garnish with a little extra grated Parmesan and fresh basil if desired, then slice into 6 generous portions and serve warm.

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, then add minced garlic and cook 30 seconds until fragrant. Crumble in the Italian sausage and brown thoroughly, breaking it into small pieces, then stir in the crushed tomatoes or marinara, bring to a simmer and cook 8–10 minutes to meld flavors; season with salt and pepper to taste.
2. Set your smoker to 275°F (135°C) for indirect cooking and choose a mild wood—apple, cherry or pecan work great. Lightly oil a 9x13-inch (or similar) foil or ceramic baking pan and, if you like, line the bottom with a single sheet of lasagna noodle to help stabilize the first layer.
3. Spread a thin layer of meat sauce on the bottom of the pan, then arrange a single layer of no-boil noodles. Dollop and spread one-third of the ricotta over the noodles, sprinkle one-third of the shredded mozzarella and some Parmesan, then spoon sauce over the cheese. Repeat two more times to make three layers, finishing with the remaining mozzarella and Parmesan on top; smooth the top so cheese melts evenly.
4. Cover the pan tightly with foil (tent slightly so cheese doesn't stick) and place it on the smoker grate. Smoke at 275°F (135°C) for about 2 to 2.5 hours, or until the lasagna is heated through, bubbly at the edges and the internal temperature reaches 165–175°F (74–79°C). For a deeper smoke crust, uncover for the last 15–20 minutes to let the top brown lightly.
5. Remove the lasagna from the smoker and let it rest, uncovered, for 15–20 minutes to set (this helps with cleaner slices). Garnish with a little extra grated Parmesan and fresh basil if desired, then slice into 6 generous portions and serve warm.