You’ve heard they eat well down at the station, well it’s true. Here’s a recipe to keep your engine company fueled up and ready for the next call.
Lasagna is a hearty main course with recipes as diverse as the kitchens it’s been prepared in. Traditionally made by layering wide, flat lasagna pasta with a tomato based sauce, meat, and cheese, the recipe is open for interpretation based on preference and available ingredients.
If you’re headed to a summer get-together or pot-luck and need a sure fire dish to impress, this Traeger-baked lasagna is a showstopper! Rich and filling with a hint of woodsmoke, this is a recipe you’re sure to call on to save the day.
- 9 LASAGNA NOODLES
- 1-1/4 LB. BULK ITALIAN SAUSAGE
- 3/4 LB. SPICY ITALIAN SAUSAGE
- 1 MEDIUM RED ONION, DICED
- 3 CLOVES 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, MINCED, DIVIDED USE
- 2 TSP. FRESH BASIL
- 3/4 TSP. SALT, DIVIDED USE
- 1/4 TSP. PEPPER, COARSELY GROUND
- 1 EGG
- 1, 15-OZ. CARTON RICCOTTA CHEESE
- 4 CUPS MOZZARELLA CHEESE, SHREDDED
- 3/4 CUP PARMESAN CHEESE, GRATED
On the cooktop, sauté garlic, diced onion, basil and 1/4 cup parsley in a lightly oiled cast iron pan. Add 2 pinches of salt and 3-4 pinches of coarse ground pepper.
In a separate pot, begin heating tomato sauce to a simmer.
Add sautéd herbs and onion to tomato sauce.
Bring to a low simmer and add tomato paste to thicken.
Tip: For a more flavorful sauce, let simmer for a few hours, adding chicken broth occasionally to thin sauce.
In a bowl, mix egg, ricotta cheese and 3 Tbsp parsley. Add coarse ground pepper to preference.
Cook noodles according to package directions; drain.
Heat up your cast iron pan again and cook the sausage until there are no bits of pink meat remaining in the pan. Break the meat into small, crumbly bits with a spoon during the browning process. Drain excess fat and place browned sausage in a separate bowl.
Pre-heat your Traeger
Get your Traeger started (according to the manufacturer instructions) and pre-heat to 350 for 10-15 minutes
Spread a layer of sauce in the cast iron pan used for browning the sausage. Lay down a single layer of lasagna noodles and cover with a generous layer of ricotta. Scoop a layer of meat on top of the ricotta. Cover the meat with a generous helping of mozzarella cheese, topped with a little parmesan cheese.
Repeat the process. Finish by sprinkling a few pinches of parsley and basil over the top of the masterpiece
Bake and Serve
Pop the whole shebang – uncovered – into the Traeger for 20-25 minutes, or until the cheese is melted and slightly golden. Remove and let stand for 15 minutes to cool. Slice, serve and enjoy!