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Smoked Italian Lasagna

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Hickory

This deep-dish lasagna recipe puts the Traeger twist on a classic Italian staple. It’s baked on the grill in a cast iron skillet for even more layers of flavor.

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  • 1 Pound Italian pork sausage, regular or spicy

  • 1 head of garlic; top removed, excess peel removed, wrapped in foil and drizzled with olive oil

  • 1 Medium onion, sliced into rings

  • 2 Cup canned diced tomatoes, undrained

  • 1 Can (15 oz) tomato sauce

  • 3 Tablespoon fresh chopped parsley, divided

  • 1 Tablespoon fresh chopped basil or 1 teaspoon dried basil

  • 1 Teaspoon Sugar

  • 1 (15 oz) container ricotta cheese

  • 1/2 Cup grated Parmesan cheese, divided

  • 1 Tablespoon fresh chopped oregano or 1-1/2 teaspoon dried oregano

  • 12 oven-ready lasagna noodles

  • 2 Cup shredded mozzarella cheese

  • 1

    For optimal flavor, use Super Smoke if available. When ready to cook, set Traeger temperature to 180˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    : 180 ˚F

  • 2

    When the Traeger starts smoking, place the sausage on the grill and smoke for 30 minutes (optional).

    • 1 Pound Italian pork sausage, regular or spicy

  • 3

    Remove the sausage and increase the grill temperature to 375°F.

    : 375 ˚F

  • 4

    Return the sausage to the grill, along with the sliced onions and head of garlic. Grill the sausage and onions for about 5 to 7 minutes per side. Leave the garlic on the grill for about 25 minutes total.

    • 1 head of garlic; top removed, excess peel removed, wrapped in foil and drizzled with olive oil

    • 1 Medium onion, sliced into rings

  • 5

    In 10-inch skillet, add tomatoes, tomato sauce, 2 tablespoons of parsley, basil and sugar. Bring to a simmer, stirring occasionally. Reduce heat to low and simmer uncovered about 45 minutes or until slightly thickened.

    • 2 Cup canned diced tomatoes, undrained

    • 1 Can (15 oz) tomato sauce

    • 3 Tablespoon fresh chopped parsley, divided

    • 1 Tablespoon fresh chopped basil or 1 teaspoon dried basil

    • 1 Teaspoon Sugar

  • 6

    Slice the cooked sausage and finely dice the grilled onions. Add them to the sauce. When the garlic is browned and tender, squeeze it from the peel and mince finely. Add directly to the sauce.

  • 7

    In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon of parsley and oregano.

    • 1 (15 oz) container ricotta cheese

    • 1/2 Cup grated Parmesan cheese, divided

    • 1 Tablespoon fresh chopped oregano or 1-1/2 teaspoon dried oregano

  • 8

    Spread 1 cup of the sauce mixture in ungreased 9x13 inch (3 quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles, then spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture.

    • 12 oven-ready lasagna noodles

    • 2 Cup shredded mozzarella cheese

  • 9

    Sprinkle with remaining mozzarella and Parmesan cheese.

  • 10

    Cover the lasagna with aluminum foil and bake at 375° for 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

    : 375 ˚F

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