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Traegered Lasagna

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25

Cherry

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

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  • 9 lasagna noodles

  • 1 1/4 Pound bulk Italian sausage

  • 3/4 Pound spicy Italian sausage

  • 1 Medium red onion, diced

  • 3 Clove garlic, minced

  • 2 Can (15 oz) crushed tomatoes

  • 2 Can (4oz) tomato paste

  • 2/3 Cup chicken stock

  • 3 Tbsp + 1/4 cup fresh parsley, finely chopped, divided

  • 2 Teaspoon fresh basil

  • 3/4 Teaspoon ground fennel

  • 3/4 Teaspoon fine sea salt, divided

  • 1/4 Teaspoon coarse ground black pepper

  • 1 egg, lightly beaten

  • 1 (15 oz) container ricotta cheese

  • 4 Cup mozzarella cheese, shredded

  • 3/4 Cup Parmesan cheese, grated

  • 1

    In a large pot of salted water on the stovetop, cook the noodles according to package directions and drain.

    • 9 lasagna noodles

  • 2

    In a skillet over medium-high heat, cook both the bulk and spicy sausage, and onion for 8-10 minutes, or until meat is no longer pink, using a wooden spoon to break up any larger pieces. Add the garlic and cook for 1 minute, until fragrant.

    • 1 1/4 Pound bulk Italian sausage

    • 3/4 Pound spicy Italian sausage

    • 1 Medium red onion, diced

    • 3 Clove garlic, minced

  • 3

    Drain and reserve the excess sausage grease to coat a large cast iron skillet.
  • 4

    In a separate pot on the stovetop, over medium-high heat, add the crushed tomatoes, tomato paste, chicken stock, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon sea salt, and pepper, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, 30 minutes.

    • 2 Can (15 oz) crushed tomatoes

    • 2 Can (4oz) tomato paste

    • 2/3 Cup chicken stock

    • 3 Tbsp + 1/4 cup fresh parsley, finely chopped, divided

    • 2 Teaspoon fresh basil

    • 3/4 Teaspoon ground fennel

    • 3/4 Teaspoon fine sea salt, divided

    • 1/4 Teaspoon coarse ground black pepper

  • 5

    In a small bowl, add the egg, ricotta cheese, remaining 1/4 cup of parsley, and salt. Mix well and set aside.

    • 1 egg, lightly beaten

    • 1 (15 oz) container ricotta cheese

  • 6

    When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes. Oil a large cast iron pan with a small amount of sausage grease.

    375 ˚F

  • 7

    Build the lasagna. Spread approximately 2 cups of tomato sauce on the bottom of the cast iron skillet. Layer 3-4 lasagna noodles on top of the sauce. Add half of the cooked sausage, then 1/3 of the ricotta cheese mixture.
  • 8

    Sprinkle 1 cup mozzarella cheese, and 2 tablespoons of parmesan cheese. Repeat the layering process. Top heavily with the remaining tomato sauce, mozzarella, and parmesan cheese.

    • 4 Cup mozzarella cheese, shredded

    • 3/4 Cup Parmesan cheese, grated

  • 9

    Place the cast iron directly on the grill grates. Close the lid and cook uncovered, until the top is browned, and the sauce and cheese is bubbly, 20-25 minutes.
  • 10

    Remove the lasagna from the grill. Let stand 15 minutes before serving. Enjoy!

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