Smokehouse Lasagna

Smokehouse Lasagna
smoked lasagna

Smokehouse Lasagna

Carson Morby
Lasagna is super hearty and yummy. This rendition is done on the smoker. The flavors and textures are incredible!
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Italian


  • 1 Lb Ground beef
  • 12-14 Oz Oven Ready Lasagna Noodles
  • 1 Diced Yellow Onion
  • 4 Cloves Minced Garlic
  • 3 8 Oz Cans Tomato Sauce
  • 3 14.5 Oz Cans Diced Tomato
  • 2 tsp Paprika
  • 1/2 tsp Chili Powder
  • 2 tsp Oregano
  • 2 tsp Basil
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1/4-1/2 tsp Crushed Red Pepper Flakes
  • 24 Oz Cottage Cheese
  • 1/2 Cup Grated Parmesan Cheese
  • 8-12 Oz Sliced Crimini or White Mushrooms
  • 2-3 Cups Grated Mozzarella Cheese


  • In a large skillet, brown the ground beef. When the ground beef is almost all the way browned, add the diced onion and the minced garlic. When the onion is almost transparent, add the tomato sauce, diced tomato, paprika, chili powder, oregano, basil, salt, pepper, and crushed red pepper flakes. Let this mixture simmer down on medium heat for 10-25 minutes, or until it reaches the desired consistency.
  • Preheat your oven or smoker to 350 degrees F. Spray a 9×13 baking dish with cooking spray. Spread a very thin layer of the sauce in the baking dish. Place a layer of lasagna noodles on the sauce.
  • In a mixing bowl, mix together the cottage cheese and the parmesan cheese. Spread a very thin layer of the cottage cheese mixture on top of the lasagna noodles in the pan. Put an even layer of mushrooms on top of the cottage cheese mixture. Put another thin layer of sauce over the top of the mushrooms. Repeat this pattern until there are 3 layers.
  • On top of the third layer, evenly sprinkle mozzarella cheese. Lightly sprinkle with a touch of parsley. This adds a nice color to the white mozzarella cheese. Bake the lasagna, uncovered for 50 minutes to an hour. Check it about halfway through to make sure the cheese isn’t burning. Check for doneness by poking a fork into the noodles. If they are fork tender, it is done. If the cheese hasn’t browned at all, put it in the oven on broil for 30 seconds to a minute, or until it starts to slightly brown.
  • Remove from the heat and let sit for 10 minutes before serving. Use caution, as this dish is extremely hot. Enjoy!
Keyword bbq, lasagna, smoked lasagna, smokehouse lasagna, yolk and smoke

Blog Post

Who doesn’t love a good lasagna? I am not a huge pasta fan, but lasagna is something that has never really let me down. There are so many different things that can be added to lasagna to make it great, and I am excited to show you guys how I like to do it.

For my lasagna, I like to do a tomato base. Some people do alfredo, but marinara is my game. I like to use ground beef as well. Some people like to throw ground sausage in there, but I feel like it distracts us away from the other great flavors in the lasagna. Mushrooms are also a must for an amazing lasagna. This isn’t a complicated recipe. It isn’t really crazy unique either. The big difference between this recipe and so many others, is that it is done in the smoker. Don’t worry you guys. If you don’t have a smoker, this can still be done in the oven.

I can’t wait for you guys to try this recipe out. It is amazing! Enjoy!