Adding a smokey flavour to vegetarian dishes can fool even die hard meat eaters

Difficulty: 3/5

Prep time: 15 min

Cook time: 1.5 h

Serves: 8


  • 1 package lasagna noodles
  • Shredded mozzarella
  • 1/2 L tomato sauce
  • 2 small zucchini
  • 2 carrots
  • 1 sweet onion
  • 1 eggplant
  • 2 red peppers
  • 3 cloves  minced garlic
  • 6 large leaves basil
  • Oregano (1/2  the amount of basil)
  • 2 tbsp brown sugar
  • 1 tbsp vinegar
  • Salt and pepper


  1. Thinly slice zucchini, carrots, onion, eggplant, and red pepper and place on a roasting tray. Smoke at 300°F (149°C) for 30 minutes to remove some of the moisture from the vegetables.
  2. For the marinara sauce, on the side burner, saute garlic in a saucepan until brown and add tomato sauce, oregano, basil, vinegar, brown sugar, and salt and pepper to taste
  3. Layer in a roasting pan, starting with dry pasta, sliced smoked vegetables, and then marinara to fill the pan, approx 3 to 4 layers.
  4. Cook on the smoker at 300°F (149°C) for an hour covered and then remove the cover and cook until access liquid cooks off.
  5. When tomato sauce looks thick and caramelized, top with mozzarella, and raise smoker temperature to melt and brown cheese.