Ingredients

1 box lasagna noodles
1 pound mozzarella cheese shredded and divided into thirds

Sauce:
1 tablespoon olive oil
4 cloves garlic grated
1 medium onion white or yellow, diced
1 pound lean ground beef
¼ cup fresh basil chopped
3 cups marinara sauce
1 cup fresh baby spinach

Cheese Mixture:
2 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1 ¾ cups ricotta cheese
½ cup parmesan cheese
1-2 teaspoons salt to taste
1-2 teaspoons pepper to taste

Directions

Add your lasagna noodles to a pot of boiling salted water and cook 6-8 minutes until tender. drain and let cool.

In a large saucepan, heat olive oil over medium-high heat.

Add onions and cook for 3-4 minutes. Add garlic and cook until aromatic. About 2 minutes.

Add baby spinach and cook until wilted.

Stir in marinara sauce and basil. Bring sauce to a boil and then reduce heat. Allow sauce to simmer for 10 minutes, then remove from heat and let cool.

In a bowl, combine all of the cheese mixture ingredients.

Spread a thin layer of sauce on the bottom of your lasagna pan and top it with a layer of lasagna noodles. Then spread half of the cheese mixture, followed by ⅓ of the remaining sauce, then ⅓ of the mozzarella, topped with another layer of noodles.

Add the other half of your mixture, followed by ½ of the leftover sauce, ⅓ of the mozzarella, and another layer of noodles. Complete your lasagna with the remaining sauce and the last of the mozzarella.

Place your lasagna in your smoker and cook at 200F for 10 minutes. Then cover with aluminum foil and cook for another 45 minutes at 375F. Remove the foil land let the lasagna cook uncovered for another 20 minutes at 450F. Remove when the noodles are soft and the cheese has browned. Let it sit for 15 minutes to cool.

Serve while hot and enjoy!