In a medium bowl combine the ricotta, half the mozzarella, parmesan cheese, egg, and seasonings. Set aside.
Spread ½ cup marinara in the bottom of an aluminum foil 9x13 pan.
Top the sauce in the pan with 3 noodles. Then top with 1 cup of sauce and ¼ cup of basil. Top with ¾ cup of cheese mixture and then ⅓ of the spinach. Sprinkle with ¼ cup mozzarella and ⅓ of the browned beef.
Repeat for 3 more layers.
For the last layer top with 3 noodles, the remaining sauce, and the remaining cheese.
Put the uncovered lasagna in smoker at 200°F for 10 minutes. Then, cover with foil and cook at 375°F for 45 minutes. Remove the foil and cook for an additional 20 minutes at 450°F uncovered. The noodles should be softened and the cheese browned.
Let the lasagna rest for 15 minutes before serving.
Keto Version: Use half the amount of sauce listed and sub in 2 cans of Palmini lasagna noodles for the pasta. With these changes, there would be 5 net carbs per serving. Also, either saute the spinach first or just omit it so the sauce doesn't get watered down.