Step

• 1

  Cook noodles according to package directions; drain.

• 2

  On the stovetop, cook both kinds of sausage and onion over high heat for 8-10 minutes, or until meat is no longer pink, breaking into crumbles. Add garlic. Cook 1 minute longer. Drain excess grease; reserve.

• 3

  In a separate pot, add crushed tomatoes, tomato paste, chicken stock, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon Jacobsen salt, and pepper; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.

• 4

  In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt; set aside.

• 5

  When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

• 6

  Oil a cast iron pan with a small amount of sausage grease. Begin to layer the lasagna. Start by spreading approximately 2 cups tomato sauce. Layer 3-4 lasagna noodles on top of the sauce. Add half of cooked sausage, then 1/3 of the ricotta cheese mixture. Sprinkle 1 cup mozzarella cheese and 2 tablespoons parmesan cheese.

• 7

  Bake on the Traeger, uncovered, for 20-25 minutes or until brown and bubbly. Let stand 15 minutes before serving. Enjoy!

  375 ˚F / 191 ˚C

  00:25