Skip to Content

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.

Pellet Grill Lasagna

This Traeger Lasagna will have your mouth watering and your guests asking for seconds!

I love using my Traeger pellet grill in place of an oven when the weather is nice and I don’t want to heat up the house turning on my electric oven. The Traeger works GREAT for this. Plus, that wood-fired flavor adds all kinds of good things to this giant pan of lasagna that you just can’t get any other way.

Click here to save this post for later!

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!

Get all of my Easy Traeger Recipes here!

What kind of pan should I use to make this lasagna?

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.

Get all of my delicious pasta recipes here!

How do I 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 a 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 cottage cheese, ricotta and mozzarella cheese mixture, and then a good layer of sauce. Repeat this once until your pan is full remembering to leave a little space at the top for bubbling. Overflowing lasagna is no one’s friend.

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

When there’s about 10 minutes of cooking time remaining, I like to sprinkle a final layer of cheese on top to give it a good melt and a golden brown layer of yumminess to please the eye and palette.

You can use mozzarella, provolone or Parmesan, whatever you prefer.

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

So sauce away!

What can I serve with this 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.

How many people does this serve?

A standard 9×13 pan will yield 12-15 servings, depending on the size of 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!

How long can you keep lasagna 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 can I keep my leftover lasagna in the refrigerator?

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 your looking to feed a crowd or stock your freezer for easy work day 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!

Pin for later!

Traeger Grilled Lasagna

Traeger Grilled Lasagna

Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes

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.


  • 1 box lasagna noodles
  • 9 cups spaghetti sauce
  • 15 ounces ricotta cheese
  • 8 ounces cottage cheese
  • 4 ounces shredded parmesan cheese
  • 8 cups shredded mozzarella cheese
  • 1/2 teaspoon basil
  • 2 teaspoons parsley
  • 2 large eggs
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt


  1. Boil noodles just until flexible. About 3-4 minutes. Drain, rinse in hot water, and set aside.
  2. Mix together the eggs, ricotta cheese, cottage cheese, reggiano cheese, whole milk mozzarella, basil, parsley and half of the Italian cheese blend, and the garlic powder, salt, and onion powder 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.
  4. Place another layer of noodles, the remaining half of the ricotta cheese mixture, and sauce on top of that.
  5. For the final layer, place noodles down first, then spaghetti sauce, and then the remaining mozzarella cheese on top.
  6. Cover with non-stick foil, or foil that you've sprayed VERY well with cooking spray, and bake for 1.5 hours at 325 degrees. Pull off the foil for the last 15 minutes of cooking time. Serve with Caesar salad and fresh garlic bread.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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!

Follow me on Pinterest for more great recipes!

If you want to pin this recipe, use the little pin button at the top of the card.

Blackstone Grill Steak
Traeger Stuffed Peppers

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

Matty A Ringel

Tuesday 19th of May 2020

Can I make this ahead of time? Like in the morning so that night I can just pop it into the Traeger??

Nicole Johnson

Sunday 24th of May 2020

Yup! You sure can!

Sharing is Caring

Help spread the word. You're awesome for doing it!