15 oz. Ricotta Cheese
3 cups Cold-Smoked Mozzarella, grated divided
6 Garlic Cloves, chopped
1 tsp Garlic Powder
1 cup Grated Parmesan Cheese, divided
1 lb. Italian Sausage
1 tbsp Italian Seasoning
1 pkg.“No-bake” Lasagna Noodles
48 oz. Marinara Sauce
1 lb. Mozzarella Block
1 tbsp Olive Oil
1 tbsp chopped Oregano
¼ cup Italian Parsley, chopped
1 Yellow Onion, chopped
Give your lasagna the Pit Boss treatment with this Cold-Smoked Mozzarella Lasagna. In our twist on the classic, the lasagna gets smoky flavor from cold-smoking the mozzarella days in advance, then shredding and laying with delicious smoked sausage, creamy ricotta, pasta and marinara. The entire thing is infused with even more wood-fired flavor by baking right on the grill until bubbling and golden.
*If you aren’t able to cold smoke the mozzarella cheese, then just shred it up prior to making the lasagna.
Note: Prepare the cold smoked mozzarella at least 2-3 days prior to using.
The sweet/savory aromatic mix of Hickory, Maple, and Apple hardwoods in the Pit Boss Competition Blend will pair nicely with the ingredients in this recipe.
For a low carb option, replace the Lasagna noodles with eggplant slices.