Easy Traeger smoked lasagna recipe is bursting with big smoke flavor. This unique smoker recipe puts a spin on the traditional oven baked lasagna that your gramma made. Let’s smoke lasagna… YUM!
When it comes to smoked Italian foods, this recipe for pellet grill lasagna is right up there with smoked meatballs.
HEY THERE — Are you on instagram? Follow for easy new recipes @sipbitego.
Table of Contents
Why smoke lasagna?
- This is a tasty and unique spin on a rather traditional dish.
- It feeds a crowd. Making a lasagna on the smoker is great when you need to feed a big group. We serve this smoker main dish for holiday dinners (Thanksgiving, Christmas) or for game day comfort food.
- This smoked side dish pairs well with other smoked meats that cook at the same time like chicken.
New to smoked food recipes and Traeger recipes? See my step by step video for beginners (scroll to bottom of page).
See the best game day smoker recipes…
Ingredients
Here’s what you need to make smoked lasagna.
You can get creative with your ingredients
For example, you can make a veggie lasagna, a smoked brats sausage lasagna…
Use just a simple tomato sauce or use meat sauces…
You can even use a creative cheese mixture with cottage cheese if you want.
The options are really endless. Just toss all your ingredients into a medium bowl, combine and mix, then layer them up in your lasagna.
Here’s what I recommend if you want to follow my specific recipe:
For the ground beef filling
- ground beef (substitute sausage, meatballs, spinach or mushrooms, etc)
- olive oil
- garlic
- salt and pepper
- Italian seasonings, dried
- pasta sauce (any store bought marinara sauce works)
Cheese filling for smoked lasagna
- ricotta
- egg
- mozzarella cheese
- parmesan cheese
- garlic powder
- nutmeg (optional)
- salt and pepper
For the assembling the smoked pasta dish
- lasagna noodles, no boil preferred
- pasta sauce
- mozzarella
- parmesan cheese
How to make smoked lasagna
Now I’ll walk you through it…
Quick look at smoked lasagna recipe
- Brown ground beef and prepare cheese mixture.
- Preheat the smoker and assemble the lasagna in a pan with seasoning.
- Smoke covered lasagna at 375 degrees F for 40 – 45 minutes.
- Finish smoking lasagna uncovered at 400 degrees F for 10 – 15 minutes,
- Rest and enjoy.
Detailed recipe steps
- Brown beef for smoked lasagna. Set a large skillet to medium-high heat on the stove. Add the ground beef, olive oil, garlic, salt, pepper, and Italian seasonings. Keep breaking up the beef with a spatula and stirring occasionally around to brown. About 5 minutes into browning the ground beef, add pasta sauce. Stir until there is no pink left in the meat (~10 minutes or so). Chop the ground beef up into small pieces that will nicely melt into the lasagna as it cooks (no meatball size pieces!). Remove from heat and set aside.
- Prep cheese filling for smoked lasagna. Add all of the smoked lasagna cheese filling ingredients to a large bowl. Mix until combined and set aside. If you’re using regular lasagna noodles, and not no-boil lasagna noodles, then you’ll want to cook them to super al dente during this time. (No-boil noodles just go into the lasagna crispy, without cooking first).
- Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 375 degrees F.
- Assemble lasagna for smoking. First, set out a large 9×13 inch baking dish. Spread out a thin layer of ½ cup of sauce on the bottom of the pan. Then layer on lasagna noodles to cover the pan. Next, layer on a thin layer of the ricotta cheese with the help of a spatula (we used ⅓ to half the ricotta mixture in this first layer in the Sip Bite Go video). Then add a layer of cooked lasagna beef. Repeat 1-2 more times… (we made 4 layers of smoked pasta sheets in the Sip Bite Go recipe demonstration – and had a few sheets leftover).
- Finish assembling the smoked lasagna. Add a final layer of lasagna noodles to cover the top layer to cover it completely. Then top with ½ cup shredded mozzarella and ¼ cup grated parmesan cheese. Cover the baking dish with aluminum foil.
- Smoke lasagna at 375 degrees F for 40 – 45 minutes (covered with foil).
- Uncover lasagna, then smoke at 400 degrees F for about 10-15 minutes, until top cheese is bubbly and browning a bit.
- Rest Traeger smoker lasagna for 15-20 minutes before serving.
See how to make easy ground beef recipes including pesto lasagna and ground beef stuffed shells.
FAQs
You most certainly can smoke lasagna! This is a great twist on the traditional lasagna because you will pick up a nice smoke flavor that you will not get in the oven.
It will take you about an hour to smoke lasagna.
Yes, you can definitely prepare lasagna ahead of time. In fact, I recommend that you do prepare it ahead of time to make things easier for you. Make it the morning of serving it, and just allow for 15 minutes of coming to room temperature time before smoking it. Or realize it might take a bit longer to smoke from cold out of the refrigerator.
I used a signature Traeger blend of pellets for this Sip Bite Go smoker demo. It’s a blend of hickory, cherry, and maple. Hickory pellets or mesquite pellets are great choices and produce a rich smoke flavor while smoking pasta dishes.
Try another smoked protein that cooks at the same time or smoker temperature like this smoked ham and smoked whole chicken.
More Tasty Grill + Smoker Recipes
- Smoked mac and cheese
- Smoked cream cheese
- Smoked brisket flat
- 321 ribs
- Beer can chicken on the smoker
- Smoked wings
- Smoked tomahawk steak
- Traeger tri tip
- Smoked turkey breast
- Whole smoked turkey
- Smoked Traeger pizza
- Smoked onion rings
- Traeger smoked ham
- Smoked whole chicken
- Smoked jalapeno poppers
- Smoked corn on the cob
- Traeger beef ribs
- Smoked leg of lamb
- Smoked shrimp
- Grilled chicken wings
- Grilled skirt steak
- Flank steak marinade
- Grilled potato wedges
- Smoked pulled pork
- Want more? See my lineup of easy smoker recipes
See my favorite smoker tools and seasonings in my Amazon Storefront.
Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, you’ll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.
It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature.
How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about smoked lasagna.
Soon I’ll share recipes for smoked brats and smoked salmon.
Check out these game day smoker recipes…
Connect…
- Instagram / TikTok / YouTube
- Browse the Sip Bite Go recipe collection
Traeger Smoked Lasagna Recipe | Sip Bite Go
Ingredients
For the ground beef filling (substitute sausage, meatballs, spinach or mushrooms, etc)
- 1 lb ground beef
- 2 tsp olive oil
- 2 cloves garlic diced
- ½ tsp salt
- ¼ tsp pepper
- 2 tsp Italian seasonings dried
- ½ cup pasta sauce any marinara sauce works
Cheese filling for smoked lasagna
- 15 oz ricotta
- 1 egg
- 8 oz mozzarella cheese shredded
- ½ cup parmesan cheese shredded
- 1 tsp garlic powder
- ¼ tsp nutmeg optional
- ½ tsp salt
- ¼ tsp pepper
For the assembling the smoked pasta dish
- 1 LB lasagna noodles no boil preferred
- 2.5 cups pasta sauce
- ½ cup mozzarella shredded
- ¼ cup parmesan cheese grated
Instructions
- Brown beef for smoked lasagna. Set a large skillet to medium-high heat on the stove. Add the ground beef, olive oil, garlic, salt, pepper, and Italian seasonings. Keep breaking up the beef with a spatula and stirring occasionally around to brown. About 5 minutes into browning the ground beef, add pasta sauce. Continue stirring and cooking beef until there is no pink left in the meat (this takes about 10 minutes or so). Make sure to chop the ground beef up into small pieces that will nicely melt into the lasagna as it cooks (no meatball size pieces!). The liquid from the pasta sauce will reduce down and be absorbed by the cooked beef. Remove from heat and set aside.
- Prep cheese filling for smoked lasagna. Add all of the smoked lasagna cheese filling ingredients to a large bowl. Mix until combined and set aside. NOTE – If you’re using regular lasagna noodles, and not no-boil lasagna noodles, then you’ll want to cook them to super al dente during this time. (No-boil noodles just go into the lasagna crispy, without cooking first).
- Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 375 degrees F.
- Assemble lasagna for smoking. First, set out a large 9×13 inch baking dish. Spread out a thin layer of ½ cup of sauce on the bottom of the pan. Then layer on lasagna noodles to cover the pan. (They shouldn’t be overlapping, and it's ok if there are small gaps between them. Sometimes around the edge of the pan you may want to add broken pieces of lasagna noodles just to fill out the pan.) Next, layer on a thin layer of the ricotta cheese with the help of a spatula (we used ⅓ to half the ricotta mixture in this first layer in the Sip Bite Go video). Then add a layer of cooked lasagna beef. Repeat 1-2 more times… so that means add a layer of noodles (fill in any gaps towards the edge of the pan with broken noodles – it doesn’t have to look pretty!), then a ½ cup of sauce, thin layer of ricotta, thin layer of meat… and repeat again if you have any filling left. NOTE – we made 4 layers of noodles in the Sip Bite Go recipe demonstration – and FYI we had a few sheets of leftover lasagna noodles in the box, no biggie!.
- Finish assembling the smoked lasagna. To do this, add a final layer of lasagna noodles to cover the top layer to cover it completely. Then top with ½ cup shredded mozzarella and ¼ cup grated parmesan cheese. Cover the baking dish with aluminum foil.
- Smoke lasagna at 375 degrees F for 40 – 45 minutes (covered with foil).
- Uncover lasagna, then smoke at 400 degrees F for about 10-15 minutes, until top cheese is bubbly and browning a bit.
- Rest Traeger smoker lasagna for 15-20 minutes before serving.
Leave a Reply