Sausage and Pesto Lasagna | Traeger Grills
When it comes to lasagna, it's all about the ratio of the meat, sauce, and cheese. Amanda Haas' recipe perfects that ratio and adds an additional layer of Traeger flavor, making it one of her...
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Ingredients
- 2 Teaspoons olive oil
- 1 1/2 Pound bulk Italian sausage
- 2 Jars (25 oz) tomato basil pasta sauce or marinara
- As Needed kosher salt
- 4 Cups shredded mozzarella cheese, divided
- 15 Ounces whole milk ricotta, drained
- 3/4 Cup grated Parmesan cheese, divided
- As Needed freshly ground black pepper
- 1 Large egg, whisked
- 1 Whole package lasagna noodles (12 short noodles or 9 long)
- 1/2 Cup prepared pesto
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