Traegered Lasagna

Traeger Kitchen


Traegered Lasagna

Prep Time

20 Minutes

Cook Time

1 Hours

Effort

Pellets

Alder

Make homemade lasagna a family affair, grab the kids & let them help layering this delicious deep dish Italian pie.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • 9 Whole Lasagna Noodles

  • 1 1/4 Pound Bulk Italian Sausage

  • 3/4 Pound hot Italian ground sausage

  • 1 Medium red onion, diced

  • 3 Clove garlic, minced

  • 2 Can Crushed Tomatoes, 15 oz can

  • 2 Can Tomato Paste, 4oz can

  • Cup chicken stock

  • 7 Tablespoon parsley, minced

  • 2 Teaspoon Basil, fresh

  • 3/4 Teaspoon Fennel, ground

  • 3/4 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1/4 Teaspoon coarse ground black pepper, divided

  • 1 Whole egg, lightly beaten

  • 15 Ounce Ricotta Cheese

  • 4 Cup shredded mozzarella cheese

  • 10 Tablespoon Parmesan cheese, grated

Steps

  • 1

    Cook noodles according to package directions; drain.
    Ingredients
    • 9 Whole Lasagna Noodles

  • 2

    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.
    Ingredients
    • 1 1/4 Pound Bulk Italian Sausage

    • 3/4 Pound hot Italian ground sausage

    • 1 Medium red onion, diced

    • 3 Clove garlic, minced

  • 3

    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.
    Ingredients
    • 2 Can Crushed Tomatoes, 15 oz can

    • 2 Can Tomato Paste, 4oz can

    • Cup chicken stock

    • 3 Tablespoon parsley, minced

    • 2 Teaspoon Basil, fresh

    • 3/4 Teaspoon Fennel, ground

    • 1/2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

    • 1/4 Teaspoon coarse ground black pepper, divided

  • 4

    In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt; set aside.
    Ingredients
    • 1 Whole egg, lightly beaten

    • 15 Ounce Ricotta Cheese

    • 1/4 Cup parsley, minced

    • 1/4 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 5

    When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
  • 6

    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.
    Ingredients
    • 1 Cup shredded mozzarella cheese

    • 2 Tablespoon Parmesan cheese, grated

    • 1/2 Cup Parmesan cheese, grated

    • 3 Cup shredded mozzarella cheese

  • 7

    Bake on the Traeger, uncovered, for 20-25 minutes or until brown and bubbly. Let stand 15 minutes before serving. Enjoy!
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Cooking Notes

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