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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The word lasagna comes from the Greek word lasanon, which means chamber pot. The word eventually evolved to mean cooking pot (I don't know that I really want to explore that particular evolution). The Italians originally used the word to mean the dish in which the food was cooked. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
3 garlic cloves, minced |
1 1/2 lbs sweet italian turkey sausage, casings removed |
1 (28 ounce) can crushed tomatoes in tomato puree |
1 (6 ounce) can tomato paste |
1/4 cup chopped fresh flat-leaf parsley, divided |
1/2 cup chopped fresh basil leaf |
2 teaspoons kosher salt |
3/4 teaspoon freshly ground black pepper |
1/2 lb lasagna noodle |
15 ounces ricotta cheese |
3 -4 ounces creamy goat cheese, crumbled |
1 cup parmesan cheese, grated plus 1/4 cup for sprinkling |
1 egg, lightly beaten |
1 lb mozzarella cheese, fresh thinly sliced |
Directions:
1. Preheat the oven to 400 degrees F.
2. Heat the olive oil in a large 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 sausage 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 of the 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, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
5. Ladle 1/3 of the sauce into a 9 by 13-inch baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30-45 minutes, until the sauce is bubbling.
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