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Traegered Lasagna

Traegered Lasagna

By Traeger Kitchen

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

Prep Time

1 Hr

Cook Time

25 Min




This recipe serves:


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Units of Measurement:
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 (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


  • 1

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

  • 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.


  • 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.


  • 5

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

  • 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 / 191 ˚C


  • 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.

  • 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.

    375 ˚F / 191 ˚C


  • 10

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

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