We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the Privacy Policy.
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.
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
: 180 ˚F
1 Pound Italian pork sausage, regular or spicy
: 375 ˚F
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
: 375 ˚F