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