Smoked Italian Sausage Lasagna Recipe

This Smoked Italian Sausage Lasagna brings a rich, smoky twist to a classic comfort food favorite. Tender lasagna noodles, tangy tomato sauce, creamy ricotta, fresh herbs, smoked Italian sausage, and plenty of melted cheese come together in a hearty dinner that feels familiar while offering something a little more flavorful.

Italian Sausage Lasagna

Lasagna is one of those timeless comfort food recipes that always sounds good. It is warm, filling, cheesy, and perfect for sharing with family or friends. Traditional lasagna is already delicious, but adding smoked Italian sausage gives it a deeper flavor and turns a familiar baked pasta dish into something special.

This Italian sausage lasagna keeps the classic ingredients people love: wide pasta noodles, a bold red sauce, creamy ricotta cheese, fresh parsley, basil, mozzarella, and Parmesan. The difference is in the sausage. Instead of simply browning sausage in a pan, the Italian sausage links are slowly smoked first. That step adds a savory wood-fired flavor that works beautifully with the tomato sauce and cheese.

After the sausage is smoked and sliced, it is layered into the lasagna with ricotta, sauce, noodles, and mozzarella. The finished dish is baked on the smoker until hot, bubbly, and golden with melted cheese. The result is a smoked lasagna recipe that is hearty, comforting, and full of flavor without losing the feel of a classic Italian-inspired dinner.

How to Make Lasagna with Italian Sausage

Making lasagna with Italian sausage is simple, but this smoked version includes one extra step for more flavor. Start by placing uncooked Italian sausage links directly on the smoker grates. Smoke them at 225 degrees F for about 1 hour, or until the internal temperature reaches 145 degrees F. Once smoked, remove the sausages from the grill, slice them, and set them aside for layering.

While the sausage is smoking, cook the lasagna noodles in salted boiling water. The noodles should be pliable but not fully soft. Cooking them al dente helps the finished lasagna hold its shape, because the pasta will continue absorbing sauce as it bakes.

The cheese filling is made by combining ricotta cheese with minced garlic, kosher salt, black pepper, and chopped Italian flat leaf parsley. This mixture adds creaminess and a fresh herb flavor to the smoky sausage and tomato sauce. Once everything is ready, build the lasagna in a 9×13 pan with layers of sauce, noodles, ricotta, sliced smoked sausage, marinara or pizza sauce, and mozzarella cheese.

After assembling the lasagna, increase the smoker temperature to 350 degrees F and bake until the sauce is bubbling and the cheese is melted. Baking at this higher temperature does not add as much smoke as the first step, but it gives the dish a subtle outdoor-cooked flavor that makes every bite more satisfying.

Tips for Making Italian Sausage Lasagna

Use these simple tips to make your smoked Italian sausage lasagna easier to assemble, slice, and serve.

Cook the noodles al dente. The noodles should still have a little bite when you drain them. They will soften more as the lasagna bakes and absorbs some of the sauce. This also helps the layers stay firm enough for cleaner slices.
Keep the sausage simple if needed. If you want a faster version, you can cook ground Italian sausage in a skillet and mix it with the sauce. You will lose some of the smoky flavor, but the lasagna will still be rich and satisfying.
Add more smoke if you prefer. For a stronger smoky flavor, bake the assembled lasagna at 225 degrees F for 2 hours instead of cooking it at a higher temperature. This gives the dish more time to take on smoke.
Let it rest before slicing. After baking, allow the lasagna to cool for 15 to 20 minutes. This makes it easier to cut and helps the layers hold together on the plate.

Italian Sausage Lasagna Variations

One of the best things about smoked Italian sausage lasagna is how easy it is to adapt. You can keep the recipe classic, or you can adjust a few ingredients to match the flavors your family enjoys most.

Add some heat. If you like a spicier lasagna, replace the sweet Italian sausage with hot Italian sausage.
Change the cheese. If you prefer cottage cheese instead of ricotta, use it as a direct substitute in the cheese filling.
Use your favorite sauce. This recipe works with pizza sauce, marinara sauce, or a homemade tomato sauce if you already have one you enjoy.

No matter how you customize it, this smoked lasagna is a generous, cheesy, family-style meal that is ideal for weekends, gatherings, or any night when you want a comforting dinner with big flavor.

More Dinner Recipes on the BBQ

If you enjoy making hearty dinners on the grill or smoker, try adding more comfort food meals to your BBQ rotation. Smoked pasta dishes, skillet meals, grilled chicken dinners, and cheesy casseroles all work well when you want a satisfying main course with extra outdoor flavor.

Smoked Pulled Pork Mac and Cheese
Skillet Chicken Pot Pie
Grilled Bruschetta Chicken

Smoked Italian Sausage Lasagna Recipe

Smoked Italian Sausage Lasagna

5 from 2 votes

Smoked Italian Sausage Lasagna is made with layers of tender pasta, rich tomato sauce, creamy ricotta cheese, thick slices of smoked Italian sausage, and melted mozzarella. It is a hearty, smoky, cheese-filled dinner made for sharing.

Prep Time 30 mins

Cook Time 2 hrs

Total Time 2 hrs 30 mins

Servings 12 people

Ingredients

1 16-ounce package sweet Italian sausages
½ 1-pound box classic lasagna noodles, not oven-ready
3 cups pizza sauce or marinara sauce
1 15-ounce container ricotta cheese
4 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon black pepper
¼ cup Italian flat leaf parsley, chopped
16 ounces fresh mozzarella cheese, grated
½ cup Parmesan cheese, shredded
1 Tablespoon fresh basil, thinly sliced

Instructions

Preheat the smoker. Preheat your smoker to 225 degrees F. Place the Italian sausages on the smoker, close the lid, and smoke until the internal temperature reaches 145 degrees F, about 1 hour. Remove the sausages from the grill, slice them, and set them aside.
Cook the lasagna noodles. Bring a large pot of salted water to a boil. Add the lasagna sheets and cook for 4 to 5 minutes, until pliable but not fully softened. Drain and set aside.
Make the cheese filling. In a medium bowl, combine the ricotta cheese, minced garlic, kosher salt, black pepper, and chopped parsley. Stir until evenly mixed and set aside.
Assemble the lasagna. Increase the smoker temperature to 350 degrees F. Spread a tablespoon of sauce across the bottom of a 9×13 pan. Add a layer of cooked lasagna noodles without overlapping. Spread one-third of the ricotta mixture over the noodles. Add one-third of the sliced smoked Italian sausage, one-third of the sauce, and one-third of the mozzarella. Repeat the layers two more times. Finish the top with mozzarella and sprinkle with Parmesan cheese.
Bake the lasagna. Place the pan in the smoker and bake for 1 hour, or until the lasagna is bubbling and the cheese is completely melted. Sprinkle the top with fresh basil, then let the lasagna cool for 15 to 20 minutes before slicing and serving.

Nutrition

Nutrition information is automatically calculated and should be used only as an approximation.

This post was originally published in December 2017 and has been updated with more information and helpful tips. The recipe remains the same.