Pecan Smoked Sausage & Beef Lasagna

Discussion in 'Sausage' started by wingman, Feb 21, 2010.

  1. wingman

    wingman Smoking Fanatic SMF Premier Member

    Well this was another attempt at something different. At least for me and the results were amazing. My family really enjoyed it. My first smoked lasagna... No more oven for lasagna at our house!

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    Qview pic's are below...

    Pecan Smoked Lasagna

    1 lbs ground Beef
    1 lbs maple sausage
    2 bottles Prego red sauce
    4 cloves garlic
    Ricotta Cheese
    2 lbs Mozzarella
    6 Tbsp Cottage Cheese
    2 Tbsp brown sugar
    Dried tomato & garlic pesto Spice mix

    Mix 1 lbs. ground beef and 1 lbs. maple sausage, 2 cloves garlic and Dried tomato & garlic pesto mix to taste in a bowl. Spread meat mix 3/4 " thick in a aluminum cooking tin. Place in smoker at 180 degrees for a couple hours chopping and stirring occasionally. Don't over cook, you just want to brown the meat and get in some smoke. Put 2 cloves of chopped garlic on the smoker.
    Mix browned meat mix with 2 bottles of Prego spaghetti sauce of your choice. Stir in 2 Tbsp brown sugar. Place meat sauce in the smoker and simmer at 270 degrees for 45 minutes (total time). This well allow the flavors to meld. After 15 minutes stir in the chopped garlic from the smoker.
    Boil about 12 Lasagna noodles for approximately 20 minutes or until done. Rinse noodles under cold water until cooled. Lay noodles out on wax paper and pat dry with a paper tower. Noodles should be a bit sticky to the touch not slippery. Spread Ricotta cheese on noodles.
    Grease a casserole dish and spoon in a thin layer of sauce. Lay Lasagna noodles in side by side covering the entire bottom. Spoon in a liberal amount of meat sauce and cover with Mozzarella cheese. Repeat for the next layer. Then top with Lasagna noodles and a thin layer of sauce. Cover in Mozzarella cheese and then sprinkle on some shredded Parmesan cheese to taste.
    Place Lasagna in smoker and bring the heat up to 375 degrees. Cook for approximately 45 minutes to an hour or until the cheese is melted and the lasagna is bubbling on the sides.
    Toss a garlic bread into the smoker and remove the lasagna. Let stand for about 20 minutes then retrieve the garlic bread and get your grub on!

  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks wonderful. I will take a slice of that.
  3. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice, looks great wingman. [​IMG]

    I know i like pasta dishes done on the smoker(spaghetti, etc), gonna do a lasagna for sure.
  4. All of the food looks yummmmmmy!
  5. wingman

    wingman Smoking Fanatic SMF Premier Member

    Thanks guys. The left over lasagna went the next morning. My kids ate it for breakfast.
  6. nwdave

    nwdave Master of the Pit SMF Premier Member

    Great looking smoke. Gotta add that one to my l-o-n-g list of gotta do's.

  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    OMG that looks good!!! [​IMG]
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...

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