Smoked BEEF Lasagne
- 30m Prep Time
- 2h Cook Time
- 2h Ready In
A hearty lasagne with smoked beef and pork, mushrooms, and a blend of ricotta, mozzarella, and Parmesan. The smoked meat gives a rich, smoky flavor to this comfort food classic.
Ingredients
- 454 g ground beef, 80 percent lean/20 percent fat
- 454 g hot Italian ground pork
- 1 Beef Rub
- 1 large portobello mushroom
- 7.39 ml extra-virgin olive oil
- 14.8 ml extra-virgin olive oil
- 1 small yellow onion chopped
- 2 clove garlic chopped
- 237 ml dry red wine
- 1 San Marzano tomatoes if using whole, pulse in a blender
- 2 tomato sauce
- 14.8 ml fresh chopped basil
- 2.46 ml kosher salt
- 1.23 ml red chili pepper flakes
- 1.23 ml coarse ground black pepper
- 1 ricotta cheese
- 355 ml Parmesan cheese divided
- 1 egg
- 1 no-boil lasagne noodles (12 sheets)
- 946 ml shredded mozzarella cheese divided
Nutrition (per serving, estimated)
Estimated based off 13 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 585 mg
- Iron: 2.54 mg
- Magnesium: 58 mg
- Phosphorus: 603 mg
- Potassium: 670 mg
- Zinc: 4.61 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g ground beef, 80 percent lean/20 percent fat
- 454 g hot Italian ground pork
- 1 Beef Rub
- 1 large portobello mushroom
- 7.39 ml extra-virgin olive oil
- 14.8 ml extra-virgin olive oil
- 237 ml dry red wine
- 2 tomato sauce
- 14.8 ml fresh chopped basil
- 2.46 ml kosher salt
- 1.23 ml red chili pepper flakes
- 1.23 ml coarse ground black pepper
- 1 ricotta cheese
- 1 egg
- 1 no-boil lasagne noodles (12 sheets)
Prepare
- Chop 1 small yellow onion
- Chop 2 clove garlic
- 1 San Marzano tomatoes, if using whole, pulse in a blender
- 355 ml Parmesan cheese, divided
- 946 ml shredded mozzarella cheese, divided
Let's Cook
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Step 1.
Preheat the smoker to 250°F.
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Step 2.
Distribute the uncooked ground beef and ground pork on a baking sheet that fits in the smoker. Season the meat with 1 tablespoon of the Beef Rub.
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Step 3.
Remove the stem from the portobello mushroom. Using a spoon, scrape off the gills from the cap and discard. Season the portobello with the olive oil and the remaining 1 teaspoon of Beef Rub.
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Step 4.
Place the baking sheet with the beef, pork, and portobello in the smoker. Cook until the meat reaches an internal temperature of 160°F, 45 minutes to 1 hour, and until the portobello is fork-tender, 30 to 40 minutes. Remove the baking sheet from the smoker, then cut the portobello into small chunks and set aside.
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Step 5.
While the meat and mushroom are smoking, make the sauce. In a medium Dutch oven over medium heat, add 1 tablespoon olive oil and the chopped onion. Cook, stirring, until softened, 4 to 5 minutes. Add the chopped garlic and stir for 1 minute until soft.
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Step 6.
Add the smoked meat and portobello chunks to the pot. Cook for 3 minutes to get some browning, then add the dry red wine. Increase the heat to bring the wine to a simmer and cook for 2 minutes.
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Step 7.
Add the San Marzano tomatoes (pulsed in a blender if whole), tomato sauce, fresh chopped basil, kosher salt, red chili pepper flakes, and coarse ground black pepper. Let the sauce simmer for 20 to 30 minutes. Remove from heat.
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Step 8.
While the sauce simmers, make the filling. In a large bowl, combine the ricotta cheese, 1 cup of the Parmesan cheese, and the egg. Stir until smooth.
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Step 9.
Preheat the oven to 375°F.
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Step 10.
To assemble the lasagne, use a 9-by-13-inch baking dish. Spread 1½ cups of the sauce on the bottom of the dish. Arrange 3 no-boil lasagne noodles on top of the sauce. Spread ⅔ cup of the ricotta filling over the noodles, then sprinkle with 1 cup of the shredded mozzarella cheese.
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Step 11.
Repeat the layering of sauce, noodles, filling, and mozzarella two more times. Top with the remaining noodles, remaining sauce, 1 cup of mozzarella, and ½ cup of Parmesan cheese.
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Step 12.
Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and increase the oven temperature to 400°F. Bake for 15 to 20 minutes, until the cheese is golden brown.
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Step 13.
Remove the lasagne from the oven and let it rest for 20 minutes before slicing and serving.