Lasagna With Turkey Sausage |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 5 |
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This is the lasagna recipe my mom always made. It's a family favorite. There are instructions in this recipe if you want to make it ahead of time and keep in the fridge before baking. Ingredients:
2 tablespoons olive oil |
1 cup chopped yellow onion |
2 garlic cloves, minced |
1 1/2 lbs sweet italian turkey sausage, casings removed (you can use hot italian sausage if your prefer) |
1 (28 ounce) can crushed tomatoes in puree |
1 (6 ounce) can tomato paste |
1/4 cup chopped fresh flat-leaf parsley, divided |
1/2 cup chopped fresh basil leaf |
kosher salt |
fresh ground black pepper |
1/2 lb lasagna noodle |
15 ounces ricotta cheese |
3 -4 ounces creamy goat cheese, crumbled |
1 cup grated parmesan cheese, plus 1/4 cup for sprinkling |
1 extra-large egg, lightly beaten |
1 lb fresh mozzarella cheese, thinly sliceed |
Directions:
1. Preheat the oven to 400 degrees.
2. Heat the olive oil in a large (10 to 12 inch) skillet. Add the onion and cook for 5 minutes over medium-low heat until translucent. Add the garlic and cook for 1 more minute. Add the sauge and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
3. Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
4. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
5. Ladle 1/3 of the sauce into a 9x12x2 inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan cheese. Bake for 30 minutes, until the sauce is bubbling.
6. Note: To make ahead, refrigerate the assembled, unbaked lasagna. Bake for 30 to 40 minutes, until bubbly.
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