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. Move over granny, Sip Bite Go’s smoked lasagna on a pellet grill is here to WOW at your next family gathering. YUM! | sipbitego.com
For the ground beef filling (substitute sausage, meatballs, spinach or mushrooms, etc)
1lbground beef
2tspolive oil
2clovesgarlicdiced
½tspsalt
¼tsppepper
2tspItalian seasoningsdried
½cuppasta sauceany marinara sauce works
Cheese filling for smoked lasagna
15ozricotta
1egg
8ozmozzarella cheeseshredded
½cupparmesan cheeseshredded
1tspgarlic powder
¼tspnutmegoptional
½tspsalt
¼tsppepper
For the assembling the smoked pasta dish
1LBlasagna noodlesno boil preferred
2.5cupspasta sauce
½cupmozzarellashredded
¼cupparmesan cheesegrated
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 9x13 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.