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Traeger Lasagna

My Traeger Lasagna is just my homemade lasagna with all of the bells and whistles, including a homemade meat sauce and a big gooey cheese layer, all put together and baked on the Traeger Pellet Grill.

Traeger Lasagna Recipe

This Traeger Lasagna is one of our favorite ways to make lasagna! Not only can you save the house from being heated up by running the oven, but wood fire does great things to pasta and red sauce.

This is a traditional lasagna recipe with tons of homemade sauce, copious amounts of cheese, and all of the meat you can throw at it. However, you can also cheat a little and use store-bought sauce if you want. No-boil noodles also work here, just make sure to add some extra water to the sauce.

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Can you cook this in the oven?

If it is not hot outside and you’d rather cook this in the oven, you totally can. It’ll be delicious either way!

This recipe uses a meat sauce such as my Bison Bolognese (you can use ground beef if you don’t have ground bison!), or you can use your own favorite meat sauce recipe. Then we have a healthy later of ricotta, cottage cheese, and mozzarella all layered together for a perfect Italian dish for dinner!

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What kind of pan is best for making lasagna on the pellet grill?

You can use a foil lasagna pan or a cast iron pan. I’ve even seen people use a heavy stoneware pan for lasagna on the grill as well. 

If you are baking it in the oven, you can use any nonstick or glass Pyrex baking dishes, but for grilling the heavier the pan the better.

If you are cooking for two? Use a bread pan. It’s the perfect size for a table for two!

Be sure to lightly oil whatever vessel you choose to use.

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How to assemble lasagna

You will be assembling this Traeger lasagna the same way you would your traditional recipe.

First you’ll want to put together your sauce and let it simmer, the longer the better.

You’ll be boiling your noodles first, but only cook them halfway. They’ll finish cooking when you bake the casserole.

I use 5 noodles per layer. So I cook a whole box of noodles and end up having a couple extra for taste testing, or a few to roll up into quick lasagna roll-ups. That’s my real favorite. That early lasagna roll-up that I get to eat right after I put the big pan in the oven. Lasagna assembly works up an appetite!

I always like to cover the bottom of the pan with sauce before I start layering. This helps add flavor and moisture to the bottom layer of pasta and helps the pasta not to stick.

Next, you will place a layer of noodles, then half of your ricotta mixture, and then a good layer of sauce. Top the sauce with shredded mozzarella. Repeat this once.

The top layer is layered a little differently, having the noodles, sauce, and then mozzarella cheese on top.

I can’t mention enough that you don’t want to skimp on the sauce. Better too saucy than too dry, right?

So sauce away!

Make a batch of my Homemade Bolognese for this!

What should you serve with lasagna?

I LOVE a good crusty toasted baguette or French bread to go with this lasagne. Perfect for mopping up every last drop of sauce and cheese.

A salad of fresh greens with a variety of chopped vegetables such as green onion, fresh tomatoes, carrot slivers, and cucumber tossed with a light Greek dressing would be a great side for this dish.

A Caesar salad with my Homemade Caesar Salad Dressing Recipe is also a classic side dish to serve with red sauce. Super easy and way better than store-bought varieties.

Don’t skip out on our Garlic Bread Sticks either!

How many people does a pan of lasagna serve?

A standard 9×13 pan will yield 12-15 servings, depending on the size of the serving you wish to offer.

If you’re serving a crowd or you want a pan to freeze for another meal, make 2 pans.

Lasagna freezes and reheats well, so leftovers are a good thing!

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How long does lasagna keep in the freezer?

For the best quality, keep frozen no longer than 2 to 3 months. It will stay safe longer than that, but the quality won’t be as good.

How long does leftover lasagna last in the fridge?

I would keep it for 2-3 days. After that, you’re better off freezing it to use at a later date.

Lasagna is a delicious, hearty meal to serve for any occasion and I have never met a person who doesn’t like it.

If you’re looking to feed a crowd or stock your freezer for easy workday meals, this recipe is meant for you, so start cooking and enjoy!

If you have people who are sensitive to red sauces, make up a pan of my Chicken Alfredo Lasagna!

Easy shortcut lasagna recipes

These lasagna recipes use some shortcuts to make it a quicker, easier, but still delicious meal.

Check out these great recipes too!

Yield: 12 servings

Traeger Grilled Lasagna

Traeger Grilled Lasagna

This easy homemade lasagna is made with a hearty meat sauce, a cheesy layer of cottage cheese, ricotta, and Italian seasoning, and all of the mozzarella. All of it.

Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

Spreadable Cheese Mixture

  • 2 large eggs
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 15 ounces ricotta cheese
  • 8 ounces cottage cheese
  • 4 ounces shredded parmesan cheese
  • 1/2 teaspoon basil
  • 2 teaspoons parsley

Shredded Cheese

  • 8 cups shredded mozzarella cheese (or an Italian Cheese Blend)

Instructions

  1. Preheat your grill to 325°F. Boil noodles just until flexible. About 3-4 minutes. Drain, rinse in hot water, and set aside.
  2. Mix the eggs, garlic powder, onion powder, salt, ricotta cheese, cottage cheese, and shredded parmesan in a bowl until well combined.
  3. Cover the bottom of your lasagna pan with a thin layer of sauce. Place a single layer of noodles over the sauce, slightly overlapping the edges. Put 1/2 of the ricotta cheese mixture over the noodles and spread evenly. Cover with about 3 cups of sauce and gently spread out. Top with 2 cups of mozzarella.
  4. Place another layer of noodles, the remaining half of the ricotta cheese mixture, and sauce on top of that. Top with another 2 cups of mozzarella.
  5. For the final layer, place noodles first, then spaghetti sauce, and then the remaining mozzarella cheese on top.
  6. Grill for 45 minutes at 325 degrees. Check for doneness at this time. The internal temp should be 160°. Cover with foil if the top starts to brown, and continue cooking until the minimum internal temp is reached and all the cheese is melted. Remove from the grill and let sit for 15 minutes to set before slicing.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 301Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 89mgSodium: 755mgCarbohydrates: 9gFiber: 0gSugar: 2gProtein: 25g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Kristin

Thursday 15th of September 2022

Hi! I am making this for our dinner tonight and I am very much looking forward to having it. While assembling I noticed in step for the ricotta mixture that an Italian cheese blend is mentioned, but an amount isn't listed on the ingredient list. Thanks!

Nicole Johnson

Thursday 15th of September 2022

Great catch! I updated the recipe. You can use either an Italian Cheese blend or just shredded mozzarella. I also updated the process a bit so make sure to re-read before cooking. Thanks for visiting!

Brittney

Thursday 1st of September 2022

What temperature do I cook this on,

Nicole Johnson

Thursday 1st of September 2022

325°.

Lyndsay

Thursday 5th of May 2022

Hi there!

Can I use the “no boil” noodles?

Nicole Johnson

Thursday 5th of May 2022

Yup! You will want to make the sauce a little extra "saucey" though.

Pat

Saturday 3rd of April 2021

I had never though of smoked casseroles. This is an entirely new world now...

Paul Davies

Saturday 4th of July 2020

Which wood pellets do you use?

Nicole Johnson

Sunday 5th of July 2020

Whatever is in my hopper. :D

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