• 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

Steps

1

Cook noodles according to package directions; drain.

2

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.

3

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.

4

In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt; set aside.

5

When ready to cook, set the Z Grill to 375℉ and preheat, lid closed for 15 minutes.

6

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.

7

Bake on the Z Grill, uncovered, for 20-25 minutes or until brown and bubbly. Let stand 15 minutes before serving. Enjoy!