z grilled lasagna
9 Whole Lasagna Noodles
1 1/4 Pound Bulk Italian Sausage
3/4 Pound hot Italian ground sausage
1 Medium red onion, diced
3 Clove garlic, minced
2 Can Crushed Tomatoes, 15 oz can
2 Can Tomato Paste, 4oz can
3333333333333333/5000000000000000 Cup chicken stock
3 Tablespoon parsley, minced
2 Teaspoon Basil, fresh
3/4 Teaspoon Fennel, ground
1/2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
1/4 Teaspoon coarse ground black pepper, divided
1 Whole egg, lightly beaten
15 Ounce Ricotta Cheese
1/4 Cup parsley, minced
1/4 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
1 Cup shredded mozzarella cheese
2 Tablespoon Parmesan cheese, grated
1/2 Cup Parmesan cheese, grated
3 Cup shredded mozzarella cheese
Cook noodles according to package directions; drain.
On the stovetop, cook both kinds of sausage and onion over high heat for 8-10 minutes, or until meat is no longer pink, breaking into crumbles. Add garlic. Cook 1 minute longer. Drain excess grease; reserve.
In a separate pot, add crushed tomatoes, tomato paste, chicken stock, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon Jacobsen salt, and pepper; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.
In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt; set aside.
When ready to cook, set the Z Grill to 375℉ and preheat, lid closed for 15 minutes.
Oil a cast iron pan with a small amount of sausage grease. Begin to layer the lasagna. Start by spreading approximately 2 cups tomato sauce. Layer 3-4 lasagna noodles on top of the sauce. Add half of cooked sausage, then 1/3 of the ricotta cheese mixture. Sprinkle 1 cup mozzarella cheese and 2 tablespoons parmesan cheese.
Bake on the Z Grill, uncovered, for 20-25 minutes or until brown and bubbly. Let stand 15 minutes before serving. Enjoy!