This Smoked Lasagna on a Pellet Grill has everything you love in a classic lasagna but with an irresistible smoky flavor! It's hearty with layers of pasta, rich meat sauce, and creamy cheese infused with a subtle smoky flavor.
If you like this recipe, check out my smoked sausage pasta next!
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If you have a pellet grill, you may have noticed how it can transform classic dishes into extraordinary ones. So, I decided to take everything I love about my classic oven-baked lasagna with ricotta cheese and upgrade it on the pellet grill.
If you've been on my blog before, you might have seen this coming, as you already know how much I love experimenting with my pellet smoker! I used my Traeger grill to get that delicious wood-fired flavor, but it also turned out amazing on my Pit Boss pellet grill.
If you're looking for more delicious pellet grill recipes, try my pellet grill smoked brisket and smoked 3-2-1 ribs.
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Pellet Grill Smoked Lasagna
This smoked lasagna is just as easy to make as a regular oven-baked version, but oh my, the flavor is on another level! It's an absolute showstopper for weekend family dinners.
My son requested this dish for his birthday dinner, and the leftovers were even better the next day! And just like my pellet grill smoked salmon, it will impress your guests at your next backyard gathering.
If you love this recipe, check out my smoked Huli Huli chicken next!
Ingredients You'll Need
- Ground Beef: For the best flavor and juiciness, use 80/20, but make sure to drain off any grease. You can also use a mix of ground beef and Italian sausage or ground venison.
- Onion and Garlic: Fresh is always best. Dice the onion finely and mince at least four large garlic cloves, but feel free to add more if you're a garlic lover like me!
- Diced Tomatoes: I typically use my homemade canned tomatoes, but any store-bought diced or crushed tomatoes will work. San Marzano tomatoes are also a great choice if you want to splurge.
- Tomato Paste: This adds a rich flavor to the sauce. I always keep a tube in my fridge for recipes like this.
- Dried Herbs: I used Italian seasoning and oregano for that authentic Italian flavor. You can also use fresh basil and oregano instead, but double the amount.
- Cottage Cheese: I used this as a lighter alternative to ricotta. If you prefer a more traditional lasagna, feel free to use ricotta instead.
- Eggs: These act as a binder for the cheese mixture.
- Parmesan Cheese: Freshly grated gives the best flavor and melts easily. I always keep a block in my fridge and grate it as needed.
- Lasagna Noodles: I used oven-ready noodles to save time, but regular lasagna noodles work great too. If using regular noodles, you'll need to par-boil them before assembling the lasagna. See the instructions below for details on how to do that.
- Mozzarella Cheese: While pre-shredded is convenient, I recommend shredding your own. It only takes a few extra minutes and makes a noticeable difference.
A complete list of ingredients and amounts is located on the recipe card below.
How to Make Smoked Lasagna on a Pellet Grill
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
- Step 1: Preheat your pellet grill to 300°F. Use a mild wood such as pecan, cherry, or apple wood. While it's heating up, brown the ground beef in a large skillet. Add onions and garlic and cook until the onion softens.
- Step 2: Add diced tomatoes, tomato paste, and herbs. Simmer for 20 minutes.
If using regular lasagna noodles, bring a large pot of salted water to a boil. Cook the noodles for a couple of minutes less than al dente (they'll finish cooking in the lasagna). Drain and rinse with cold water to stop the cooking process. Lay the noodles flat on a clean kitchen towel to prevent them from sticking together.
- Step 3: In a bowl, combine cottage cheese, eggs, Parmesan, salt, and pepper.
- Step 4: In a 9x13-inch greased aluminum pan or cast-iron skillet, place a thin layer of meat sauce in the bottom of the pan. Layer noodles, cheese mixture, and mozzarella. Repeat layers.
Whether using oven-ready or par-boiled noodles, cover the edges of the noodles with sauce to prevent them from drying out during cooking.
- Step 5: Place lasagna on the grill grates. Cook uncovered for 1 hour, then use a meat thermometer to check the internal temperature. Continue smoking the lasagna until it reaches 165°F in the center.
- Step 6: Let the lasagna rest for 10-15 minutes before serving. Garnish with fresh basil and serve.
How to Serve Smoked Lasagna
Serve as a main course with a side of garlic bread and a crisp Caesar salad.
Jeri's Helpful Tips
- If using regular lasagna noodles, don't overcook them when boiling. They should be slightly firmer than al dente as they'll continue to cook while the lasagna is smoking.
- Use a meat thermometer to ensure the internal temperature reaches 165°F
- Let the lasagna rest for at least 15 minutes before cutting for cleaner slices.
- If your pellet grill has a water pan, use it to help keep the lasagna moist during cooking.
- For extra smoky flavor, smoke the ground beef for 30 minutes at 225°F before browning it for the sauce.
Substitutions and Variations
The great thing about this smoked lasagna recipe is you can easily switch up the meat sauce to try a slightly different flavor. Here are a few of my favorites:
- Use ground turkey, ground venison, or Italian sausage instead of beef.
- Add diced bell peppers and carrots for extra vegetables.
- Use a mix of beef and pork for more flavor.
- Use a béchamel sauce instead of tomato sauce for a creamy white lasagna.
Leftovers and Storage
Fridge: Store leftover lasagna in an airtight container in the fridge for 3-4 days.
Freezer: To freeze smoked lasagna, let it cool completely, then cover tightly with plastic wrap and foil. Freeze for up to three months.
Reheating: Reheat individual slices in the air fryer or microwave for about 2 minutes or warm larger portions in a 350°F oven for 15-20 minutes. Add a tablespoon of water or broth before heating to prevent the lasagna from drying out when reheating. If frozen, thaw the lasagna in the refrigerator overnight, then bake in a 350°F oven for 30-40 minutes until hot.
Recipe FAQs
Yes! Assemble the lasagna up to 24 hours in advance and refrigerate. Add an extra 15-20 minutes to the cooking time if cooking from cold.
While a pellet grill provides the best smoky flavor, you can adapt this recipe for a regular oven. Cook at 375°F for about 45 minutes covered, then uncover for the last 15 minutes.
I bake this lasagna uncovered so it absorbs the smoke flavor.
More Pellet Grill Recipes
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- Jeri
Smoked Lasagna on Pellet Grill
Ingredients
For the Meat Sauce
- 2 pounds ground beef
- 1 large onion finely diced
- 4 cloves garlic minced
- 2 cans diced tomatoes 28 oz cans
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 2 teaspoons dried oregano
For the Cheese Mixture
- 2 cups cottage cheese
- 2 large eggs
- ½ cup Parmesan cheese grated
- 1 teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients
- 10-12 lasagna noodles oven ready or cooked al dente
- 2 cups mozzarella cheese shredded
Instructions
- Preheat your pellet grill to 300°F using mild wood pellets. I like pecan, cherry, or apple.
- In a large skillet over medium-high heat, brown the ground beef. Add onions and garlic, cooking until softened (about 5 minutes). Drain off any grease.
- Add diced tomatoes, tomato paste, basil, and oregano. Simmer for 20 minutes, stirring occasionally.
- If using regular lasagna noodles, boil them in a large pot of salted water a couple of minutes less than al dente. Drain, rinse with cold water, and lay flat on a clean kitchen towel.
- In a bowl, mix cottage cheese, eggs, Parmesan cheese, salt, and black pepper.
- In a 9x13-inch greased aluminum pan or cast-iron skillet, layer as follows:-Thin layer of meat sauce-Layer of lasagna noodles-⅓ of the remaining meat sauce-⅓ of cottage cheese mixture-⅓ of mozzarella-Repeat layers twice more, ending with mozzarella on top.
- Place lasagna on the preheated grill. Cook uncovered for 1 hour. Check the internal temperature with a meat thermometer, and continue to cook until it reaches 165℉.
- Remove from the grill and let it rest for 10-15 minutes before serving. Garnish with fresh basil if you like, and serve.
Video
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Notes
- Smoke the ground beef for 30 minutes at 225°F before browning for extra smoky flavor.
- If your pellet grill requires a water pan, fill it to help keep the lasagna moist.
- Ensure all noodle edges are covered with sauce to prevent drying out.
- Carry the lasagna back and forth from the grill on a cookie sheet.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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