Smoked bolognese lasagna

In a bowl, mix together ricotta, basil pesto, eggs, and half and half cream. In a large disposable aluminum pan, layer in 3-4 cups of bolognese sauce. Cover with lasagna noodles. Add in another layer of bolognese sauce and cover with more noodles. Spread on the ricotta egg mixture and cover with noodles. Repeat one or two more layers of sauce and noodles. Top with shredded mozzarella and sprinkle on parmesan and Romano. Top with chopped fresh parsley. Bake for 2 hours at 300F on @traegergrills. Rest for 30-45 minutes prior to serving.