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Cook noodles according to package directions; drain.
On the stovetop, cook both kinds of sausage and onion over high heat for 8-10 minutes, or until meat is no longer pink, breaking into crumbles. Add garlic. Cook 1 minute longer. Drain excess grease; reserve.
In a separate pot, add crushed tomatoes, tomato paste, chicken stock, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon Jacobsen salt, and pepper; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.
In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt; set aside.
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Oil a cast iron pan with a small amount of sausage grease. Begin to layer the lasagna. Start by spreading approximately 2 cups tomato sauce. Layer 3-4 lasagna noodles on top of the sauce. Add half of cooked sausage, then 1/3 of the ricotta cheese mixture. Sprinkle 1 cup Mozzarella Cheese and 2 tablespoons Parmesan cheese.
Repeat layering process. Top heavily with remaining tomato sauce and Mozzarella and Parmesan cheese.
Bake on the Traeger, uncovered, for 20-25 minutes or until brown and bubbly. Let stand 15 minutes before serving. Enjoy!
Traeger Grill and Baldface Lodge Combine Forces