Preheat the smoker to 250°Fahrenheit.

Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, add the olive oil. Cook the ground beef, onion, and garlic until the beef is browned. Drain excess fat.

Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for about 10 minutes.

In a bowl, mix together the ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, the egg, and fresh basil.

Spread a layer of meat sauce on the bottom of a 9x13-inch aluminum foil pan. Place 3 lasagna noodles on top.

Spread half of the cheese mixture over the noodles, followed by another layer of meat sauce.

Repeat layers, ending with a layer of meat sauce on top.

Sprinkle the remaining mozzarella and Parmesan cheese on top.

Cover the pan tightly with aluminum foil.

Place the pan in the preheated smoker and cook for 2.5 to 3 hours, or until the lasagna is heated through and the flavors have melded.

Remove the foil and cook for an additional 15 minutes to allow the cheese to brown slightly.

Remove from the smoker and let rest for 10 minutes before serving.