By Traeger Kitchen
Make homemade lasagna a family affair--grab the kids & let them help layer this delicious deep-dish Italian pie.
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|1 1/4 Pound||bulk Italian sausage|
|3/4 Pound||spicy Italian sausage|
|1 Medium||red onion, diced|
|3 Clove||garlic, minced|
|2||(15 oz) cans crushed tomatoes|
|2||(4 oz) cans 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||coarsely ground black pepper|
|1||egg, lightly beaten|
|1||(15 oz) carton ricotta cheese|
|4 Cup||mozzarella cheese, shredded|
|3/4 Cup||Parmesan cheese, grated|
In a large pot of salted water on the stovetop, cook the noodles according to package directions and drain.
9 lasagna noodles
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
Drain and reserve the excess sausage grease to coat a large cast iron skillet.
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 (15 oz) cans crushed tomatoes
2 (4 oz) cans 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 coarsely ground black pepper
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) carton ricotta cheese
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 / 191 ˚C
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.
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
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.
375 ˚F / 191 ˚C
Remove the lasagna from the grill. Let stand 15 minutes before serving. Enjoy!