By Amanda Haas
When it comes to lasagna, it's all about the ratio of the meat, sauce, and cheese. Amanda Haas' recipe perfects that ratio and adds an additional layer of Traeger flavor, making it one of her family's most-requested dinners.
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|2 Teaspoon||Olive oil|
|1 1/2 Pound||bulk Italian sausage|
|2 Jar||(25 oz) tomato basil pasta sauce or marinara|
|As Needed||kosher salt|
|4 Cup||shredded mozzarella cheese, divided|
|15 Ounce||whole milk ricotta, drained|
|3/4 Cup||grated Parmesan cheese, divided|
|As Needed||freshly ground black pepper|
|1 Large||egg, whisked|
|1 Whole||package lasagna noodles (12 short noodles or 9 long)|
|1/2 Cup||prepared pesto|
When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
In a large pan, warm olive oil over medium heat. Add the sausage and spread it around the bottom of the pan, allowing it to brown before turning. Continue to cook and stir until cooked through, about 5 to 8 minutes. Add the tomato sauce, reserving a few tablespoons to coat the bottom of the lasagna pan. Combine the sausage with the tomato sauce, simmer for 10 to 15 minutes until the flavors meld. Taste and add salt if necessary.
2 Teaspoon Olive oil
1 1/2 Pound bulk Italian sausage
2 Jar (25 oz) tomato basil pasta sauce or marinara
As Needed kosher salt
While the sauce simmers, make the cheese filling. In a medium mixing bowl, combine 3 cups of the mozzarella with the ricotta and 1/2 cup of the grated Parmesan. Stir to combine. Taste, adding a pinch of salt and freshly ground pepper if needed. Add the egg to the mixture and stir to incorporate.
3 Cup shredded mozzarella cheese, divided
15 Ounce whole milk ricotta, drained
1/2 Cup grated Parmesan cheese, divided
As Needed freshly ground black pepper
1 Large egg, whisked
Place the remaining cup of mozzarella and the remaining 1/4 cup of Parmesan in a small bowl, and toss to combine. Set aside.
1 Cup shredded mozzarella cheese, divided
1/4 Cup grated Parmesan cheese, divided
To build the lasagna, spread the reserved tablespoons of tomato sauce across the bottom of an 8x12 or 9x13 inch baking dish. Place four of the lasagna noodles crosswise, allowing them to overlap a bit if necessary. (If the noodles you are using cover the length of the pan, place 3 of the noodles lengthwise to create the first layer.)
1 Whole package lasagna noodles (12 short noodles or 9 long)
Drop half of the ricotta cheese mixture in spoonfuls across the noodles. Spread it out evenly with a spatula or even use your hands if necessary to create a fairly even layer. Pour 1/3 of the meat sauce over the cheese and spread with a spatula to cover.
Repeat with another layer of noodles, the remaining ricotta mixture, all of the pesto and 1/3 of the meat sauce. Add the final layer of noodles, then the remaining sauce, ensuring the noodles are totally covered with the sauce.
1/2 Cup prepared pesto
Sprinkle the remaining mozzarella and Parmesan over the entire lasagna.
Cover the pan tightly with a piece of aluminum foil. Place it on a baking sheet, then put on the Traeger and bake for 45 minutes. Lift a corner of the foil and insert a knife into the lasagna. If it easily punctures the noodles, remove the foil and bake another 5 to 10 minutes until bubbly. If not, cover it again and cook for another 5 to 10 minutes before checking to see if it is finished.
400 ˚F / 204 ˚C
Allow the lasagna to cool for 10 to 15 minutes before slicing. Serve immediately. Enjoy!