Adventures in Traegering: Ultimate Lasagna

In a previous post I spoke about how bastardizing Mexican food could sometimes improve it.  Let me show you how to bastardize Italian food to make the ULTIMATE LASAGNA, Traeger style.

Supplies:

  • 1 lbs. lean ground beef
  • 1 box lasagna noodles
  • 1 24 oz jar Italian sausage pasta sauce
  • 1 package pepperoni
  • 1 larger can of mushroom stems & pieces
  • 2 cups shredded ‘Italian blend’ cheese (mozzarella, Asiago, cheddar, provolone)
  • 2 cups shredded Parmesan cheese

1.  Coat large aluminum grill pan with pasta sauce

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2.  Lay down one layer of noodles

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3.  Add ground beef

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4.  Add Italian cheese blend

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5.  Add another layer of noodles

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6.  Sauce the top of the noodles and add pepperoni

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7.  Add Parmesan cheese

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8.  More noodles, of course

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9.  More sauce and then a layer of mushrooms

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10.  Repeat layers til you reach the top of your pan, switching between layers of beef, pepperoni & mushrooms while alternating cheeses as well.  Once to the top, add another layer of noodles, top with plenty of sauce and cheese to prevent drying out on the edges.  Cook in your Traeger for 30 minutes at 375 degrees.

11.  ENJOY.

imageThis was my first try at lasagna and was very pleased with the results.  It was savory, of course, as I suspected with the amount of meats and cheeses going on, but was also somehow sweet.  It must have been from the canned pasta sauce (food companies put tons of sugar in EVERYTHING).   But the sweet and savory mixed very well together.

The ingredient list I had made enough for 2 pans, which was great, I was only expecting to fill one pan.  The only thing we ran short on was the sauce, you may want to buy extra.

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