Smokehouse Lasagna

Smokehouse Lasagna ... just that name of it makes my mouth water.

I mean, just the word 'lasagna', well, it is strong enough to stand alone ... no embellishment needed, right?

But add 'smokehouse' to it, I am all ears!

This was my first time to make Smokehouse Lasagna,

but I've been making Smokehouse Spaghetti for years.

It's one of our very faves.

Again, it's the name that got me.

This time around though,  I just had a hankering for lasagna.

So, I adapted this recipe very easily & now we've got 2 favorites!

My good ol' Amish cookbook is where this recipe comes from.

I love this cookbook {it's my go-to}.

Nothing too crazy in the way of ingredients ... the usual lasagna fare with the exception of one thing 

& we are about to get to that ;)

That's right:  BACON!

The bacon is what makes it SMOKEHOUSE LASAGNA!

After frying the bacon & the ground beef together {& draining},

the sauce is added in & the lasagna assembly begins.

And cheese.

Did I mention there is A LOT of cheese in this recipe?

You may have noticed, there are 4 kinds of cheese in this dish!

And no lasagnas were ever harmed by adding a few pepperonis to the top.

This is one massive pan of lasagna.

I'm glad I had this disposable pan on hand cause I'm pretty sure 

it might have otherwise overflowed.

I sprinkled some of this seasoning over the top & stuck it in the oven.

And here it is ... in all it's smokehousey glory!

This is one delicious treat, let me tell you.

My family gobbled it up, leaving 1.5 pieces to spare.

 

Next time you are in a lasagna mood, do yourself a big favor & give this recipe a try.

Pin it on Pinterest so you'll know just where to find it.

You can even share it on your FB page if you want.

Something this awesome oughta be shared, right?!

;)

Smokehouse Lasagna

1/2 lb. bacon

2 lbs. ground beef

1 small onion, chopped

2  24 ounce jars pasta sauce

3 cloves garlic, minced

1 tsp. salt

1/2 tsp. pepper

9 lasagna noodles

15 ounces ricotta cheese

12 slices of provolone cheese

5 ounces grated parmesan cheese

1 lb. mozzarella cheese

sprinkle of dried rosemary & garlic (any italian seasoning will work)

25 slices of pepperoni

Fry bacon, ground beef, & onion together.

Drain off excess fat.

Add in pasta sauce, garlic, salt, & pepper, stirring well to combine.

Simmer for  20-30 minutes.

Meanwhile, prepare lasagna noodles as directed on package.

In a large, deep dish, begin assembling lasagna by putting a layer of meat sauce on bottom.

Next, put 1/3 of noodles, 1/3 of sauce, 1/3 each type of cheese.

Repeat layers twice.

Top with pepperoni & dried rosemary & garlic seasoning.

Bake at 350 for 30 minutes, uncovered.

Cover with foil & bake for an additional 15 minutes.

Let stand for 10 minutes before serving.

*additional recipe notes:

The original Smokehouse Spaghetti recipe does not use jarred pasta sauce.

I will share the homemade sauce ingredients when I share the spaghetti recipe.

 

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