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Over the Top Smoked Lasagna

Over the Top Smoked Lasagna: The Ultimate Comfort Dish

Experience the aromatic magic of Over the Top Smoked Lasagna, a comforting dish that blends smoky flavors with creamy layers, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 40 minutes
Servings: 8 slices
Course: Pasta
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 jar Tomato & Basil Sauce Feel free to add extra jars for a saucier dish.
  • 1 medium Green Bell Pepper Can substitute with any color bell pepper.
  • 1 medium Onion Shallots or green onions can be used.
  • 1 medium Tomato Canned tomatoes can be used if fresh aren’t available.
  • 1 cup Fresh Basil Dried basil can be used in smaller amounts.
  • 3 cloves Garlic Garlic powder can be a substitute.
  • 1 tablespoon BBQ Rub Any all-purpose BBQ rub can be used.
For the Meats
  • 1 pound Ground Italian Sausage Substitute with ground sausage or skip for a leaner dish.
  • 1 pound Ground Beef Ground turkey or chicken can be used.
For the Noodles and Cheese
  • 12 sheets Oven Ready Lasagna Noodles Regular noodles can be used if pre-cooked.
  • 15 ounces Ricotta Cheese Cottage cheese is a lighter alternative.
  • 1 large Egg Optional to omit for vegan version.
  • 3 cups Italian Blend Cheese Can mix and match with mozzarella or provolone.
  • 1 cup Parmesan Cheese Increase for extra cheesiness.
Miscellaneous
  • 3 cups Water Essential for cooking the no-boil noodles.

Equipment

  • Smoker
  • Dutch oven
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your smoker to 225°F, ensuring all vents are open and monitor temperature accurately.
  2. In a Dutch oven, combine tomato & basil sauce, diced green bell pepper, chopped onion, diced tomato, fresh basil, minced garlic, and BBQ rub. Stir well and place on the smoker's lower grate.
  3. Smoke ground Italian sausage and ground beef on the upper grate for about two hours until the internal temperature reaches 160°F.
  4. Remove the Dutch oven and meats from the smoker. Increase the smoker’s temperature to 300°F.
  5. Shred the smoked meats and add them back into the Dutch oven with the sauce. Stir gently until evenly mixed.
  6. In a separate bowl, mix ricotta cheese and an egg until smooth.
  7. Layer in a baking dish with meat sauce, noodles, ricotta mixture, and Italian blend cheese; repeat layers and finish with sauce and cheese on top.
  8. Pour water around the edges of the baking dish and smoke uncovered for about 20 minutes.
  9. Cover with aluminum foil and cook for approximately one hour, ensuring the internal temperature reaches 165°F.
  10. Remove, let rest for 10 minutes, then serve warm.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 24gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

For best results, check meat temperature with a thermometer and adjust smoke consistency during cooking. Resting is key for cleaner slices.

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