Make homemade lasagna a family affair, grab the kids & let them help layering this delicious deep dish Italian pie.
How many people are you serving?
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, set the Traeger to 375℉ and preheat, lid closed for 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.
Bake on the Traeger, uncovered, for 20-25 minutes or until brown and bubbly. Let stand 15 minutes before serving. Enjoy!
Read recipe notes submitted by our community or add your own notes.
No notes found.
Log In to your account to view and add notes to this recipe. Don't have an account? Sign Up