Smoked Lasagna with Cold Smoked Mozzarella

Cook Time

70 mins

Cooking Method

Baking

Cuisine

Italian

Difficulty

Moderate

Prep Time

2880 mins

Servings

8-12



Ingredients


15 oz. Ricotta Cheese

3 cups Cold-Smoked Mozzarella, grated divided

2 Eggs

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



Cooking Instructions


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.


How to Cold Smoke Mozzarella Cheese


Note: Prepare the cold smoked mozzarella at least 2-3 days prior to using.

  1. Fire up your Pit Boss Platinum Series Lockhart Grill and set it to Smoke mode. If using a gas or charcoal grill, set it up for low indirect heat.
  2. Place ice tray on lower shelf in smoke chamber and line upper shelf with a layer of cheesecloth. Set 1 lb. block of mozzarella on the top shelf of the smoke chamber.
  3. Smoke mozzarella for 2 hours, flipping halfway through. Make sure to check ice tray periodically, as to not raise the temperature of the chamber above 90° F.
  4. Remove cheese from smoker, rest at room temperature for 20 minutes, then rewrap in cheesecloth and place in a sealed plastic bag. Refrigerate for at least 2 days prior to using to mellow out the smoke flavor.


Wood Pellet Recommendation


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.

  1. In a glass bowl, mix together the eggs, Italian seasoning, garlic powder, ricotta cheese, ½ cup parmesan cheese, and 1 cup of smoked mozzarella, and 2 tablespoons of parsley. Cover and refrigerate for 1 hour.
  2. Fire up your Pit Boss Lockhart Grill and preheat to 400°F. If using a gas or charcoal grill, set it up for medium-high heat. Place a cast iron skillet on the grill grates and allow to preheat.
  3. Heat olive oil in skillet, then add Italian sausage and cook for 5 minutes, then add in onion and garlic, and cook an additional 3 minutes. Remove from heat and stir in 1 tablespoon of parsley and dried oregano. Set aside and reduce grill temperature to 350° F.
  4. To assemble, begin by covering the bottom of a 9x13 pan with 1 cup of sauce. For the first layer, place a single layer of uncooked noodles over the sauce, followed by ⅓ of the ricotta cheese mixture, half of the Italian sausage, 1 cup of mozzarella cheese, and 1 cup of sauce. Repeat for layer two with a single layer of uncooked lasagna noodles, ⅓ of the ricotta cheese mixture, and 1 ½ cups of sauce. Repeat for layer three with a layer of uncooked lasagna noodles, remaining ricotta mixture, remaining Italian sausage, 1 cup of sauce. For the final layer, add a layer of uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella plus ½ cup parmesan.
  5. Transfer lasagna to grill and cook, covered with foil, for 35 minutes. Remove foil and continue cooking for 10 minutes, sprinkle with additional parmesan and parsley, if desired. Remove from grill and let stand 15 minutes before serving.


Special Tools


  • 9x13 Heat-Safe Pan
  • Aluminum Foil
  • Cast Iron Skillet
  • Cheesecloth
  • Glass bowl
  • Ice Tray (heat-safe dish filled with ice)
  • Resealable plastic bag


Bigger. Hotter. Heavier. Tip


For a low carb option, replace the Lasagna noodles with eggplant slices.



Diet Info


  • Flexible Dieting


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