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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.
2 Teaspoon Olive oil
1 1/2 Pound bulk Italian sausage
2 Jar (25 oz) tomato basil pasta sauce or marinara
Kosher salt
4 Cup shredded mozzarella cheese, divided
15 Ounce whole milk ricotta, drained
3/4 Cup grated Parmesan cheese, divided
Freshly ground black pepper
1 Large egg, whisked
1 Whole package lasagna noodles (12 short noodles or 9 long)
1/2 Cup prepared pesto
: 400 ˚F
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
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
1 Cup shredded mozzarella cheese, divided
1/4 Cup grated Parmesan cheese, divided
1 Whole package lasagna noodles (12 short noodles or 9 long)
1/2 Cup prepared pesto
: 400 ˚F