Slow Smoked Lasagna
Slow Smoked Lasagna
Willingham’s

W’ham® Smoked Lasagna

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Indulge your taste buds with our tantalizing twist on a beloved classic – Smoked Lasagna. This recipe combines the rich flavors of traditional lasagna with our made from scratch meat sauce, W’ham® Seasonings and the irresistible smokiness from the cooker that elevates it to a whole new level. Whether you’re a seasoned pitmaster or a novice griller, this dish is sure to impress your family and friends at your next gathering. Every layer is seasoned with the same W’ham® blends from our five-time World Grand Champion pit.
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Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Servings: 8 servings
Course: Main
Cuisine: Italian
Calories: 1767
Ingredients Method Nutrition

Ingredients
  

  • 1 lb ground beef
  • 2 onions diced
  • 2 red bell peppers diced
  • 16 oz fresh mushrooms washed and sliced
  • 2 – 28 oz cans of diced tomatoes
  • 2 tbsp sugar
  • 4 tsp basil
  • 2 tsp thyme leaves
  • 1 lb Italian sausage
  • 2 green bell peppers diced
  • 2 cups celery chopped
  • 2 tbsp garlic minced
  • 4 – 6 oz cans of tomato paste
  • 1/2 cup W’ham Seasoning – Original Mild
  • 2 tsp oregano leaves
  • 2 tsp W’ham Seasoning – Hot Stuff optional
  • 2 – 16 oz packages of Lasagna Noodles
  • 4 – eggs
  • 3 packages of provolone cheese
  • 2 – 16 oz container of Ricotta Cheese
  • 3 – packages of sliced mozzarella cheese
  • 16 oz grated parmesan cheese

Method
 

  1. Mix ground beef and Italian sauces together in a large stock pan. If you Italian sausage is cased remove from casing.
  2. Over medium high heat cook beef and sausage until browned
  3. Add Onion, peppers, celery and garlic stirring frequently
  4. When the mix is about 1/2 to 3/4 cooked add the mushrooms
  5. Cook until most or all of the juices/liquid are gone
  6. While the meat is cooking mix the following ingredients together in a separate bowl.
  7. o Diced tomatoes, tomato paste, sugar, W’ham Seasonings, basil, oregano and thyme
  8. When meat mix is ready from step 5 add the tomato mixture and bring to a low boil
  9. Reduce heat to low, cover and simmer for a minimum of 30 minutes or 90 minutes for best results
  10. Skim any remaining fat
  11. Prepare Lasagna noodles as directed on packaging
  12. Drain and lay noodles on a non-stick surface or parchment paper to keep from sticking together
  13. In a separate bowl mix the Ricotta Cheese and 4 eggs
  14. In a 13″ x 9″ baking dish arrange a layer of noodles, add ricotta mix, mozzarella, provolone and top with meat sauce.
  15. Repeat until baking dish is full
  16. Top generously with parmesan cheese
  17. • Pellet Cooker – this method is a bit slower but in our opinion yields the best result
  18. o Place on cooker for 2 1/2 to 3 hours – rotating your pan 90° every 30 minutes
  19. • Drum Cooker, Mailbox, Egg – a bit faster and easier to maintain a temp around 300°
  20. o If you created two zones on your cooker place the Lasagna on the indirect side for 2 hours – rotating every 30 minutes
  21. o If you are using the smoking deflector on your Egg style cooker you can place in the center and rotate every 30 minutes
  22. • Oven Method
  23. o Bake for 45 minutes to 1 hour
  24. When the Lasagna is done remove from the heat and allow to rest for 20 minutes uncovered

Nutrition

Calories: 1767kcalCarbohydrates: 125gProtein: 102gFat: 96gSaturated Fat: 49gPolyunsaturated Fat: 6gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 378mgSodium: 3072mgPotassium: 2093mgFiber: 10gSugar: 22gVitamin A: 4080IUVitamin C: 95mgCalcium: 1699mgIron: 9mg

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Made with W’ham® Seasoning – Hot Stuff. What else it goes on — and how we layer it — is in the W’ham® Pairing Matrix.

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