Steps

• 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.

  00:09

• 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.

  00:30

• 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

  00:15

• 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

  00:20

• 10

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