Why stop at meatloaf

[DockShootinJack]

When you can have smoked lasagna. The sauce and ground beef smoked at really low temps for several hours. Then it was all assembled and back into the smoker until everything had come together and the cheese had gotten crispy on the edges. Surely hit the spot after a day of nursing the smoker and hauling a truckload of walnuts to the back of the property.