W’ham Smoked Lasagna

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.

Meat Sauce 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

Lasagna Ingredients

  • 2 – 16oz packages of Lasagna Noodles
  • 4 eggs
  • 3 – packages of sliced provolone cheese
  • 2 – 16oz container of Ricotta Cheese
  • 3 – packages of sliced mozzarella cheese
  • 16 oz of grated parmesan cheese

Meat Sauce Instructions

  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.
    • Diced tomatoes, tomato paste, sugar, W’ham Seasonings, basil, oregano and thyme
  7. When meat mix is ready from step 5 add the tomato mixture and bring to a low boil
  8. Reduce heat to low, cover and simmer for a minimum of 30 minutes or 90 minutes for best results
  9. Skim any remaining fat

Lasagna Instructions

  1. Prepare Lasagna noodles as directed on packaging
  2. Drain and lay noodles on a non-stick surface or parchment paper to keep from sticking together
  3. In a separate bowl mix the Ricotta Cheese and 4 eggs

Prepare Cooker

  • While the meat sauce is simmering prepare your cooking method of choice
    • Pellet Cooker – bring to 275° using a blend of Royal Oak Charcoal Pellets blended with 1/3 cherry or hickory pellets
    • Drum Cooker, Mailbox, or Egg Style – bring to 300° using a Lump charcoal such as Royal Oak Lump – have a couple of blocks of cherry or hickory wood handy to add about 15 minutes prior to putting the Lasagna on to capture the smoked essence. Try and create two zones when you place your charcoal.
    • Oven – preheat to 375°

Prepare Lasagna

  1. In a 13″ x 9″ baking dish arrange a layer of noodles, add ricotta mix, mozzarella, provolone and top with meat sauce.
  2. Repeat until baking dish is full
  3. Top generously with parmesan cheese

Smoking Your Lasagna

  • Pellet Cooker – this method is a bit slower but in our opinion yields the best result
    • Place on cooker for 2 1/2 to 3 hours – rotating your pan 90° every 30 minutes
  • Drum Cooker, Mailbox, Egg – a bit faster and easier to maintain a temp around 300°
    • If you created two zones on your cooker place the Lasagna on the indirect side for 2 hours – rotating every 30 minutes
    • If you are using the smoking deflector on your Egg style cooker you can place in the center and rotate every 30 minutes
  • Oven Method
    • Bake for 45 minutes to 1 hour

When the Lasagna is done remove from the heat and allow to rest for 20 minutes uncovered.