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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ina Garten's. My family loves. Ingredients:
2 tablespoons olive oil |
1 cup chopped yellow onion |
2 garlic cloves, minces |
1 1/2 lbs sweet italian turkey sausage |
1 (28 ounce) can crushed tomatoes |
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 fresh ground pepper |
1/2 lb lasagna noodle |
15 ounces ricotta cheese |
4 ounces creamy goat cheese, crumbled |
1 cup grated parmesan cheese, plus 1/4 cup |
1 extra large egg, lightly beaten |
1 lb fresh mozzarella cheese, thinly sliced |
Directions:
1. Preheat oven to 400 degrees. Heat olive oil in large skillet. Add onion and cook for 5 minutes over medium-low heat, until translucent. Add garlic and cook 1 more minute. Add sausage and cook over medium-low heat, breaking up with fork, until no longer pink, 8-10 minutes. Add tomatoes, tomato paste, 2 tablespoons of parsley, basil, 1 1/2 teaspoons of the salt and 1/2 teaspoon of pepper. Simmer, uncovered, over medium-low heat, for 15-20 minutes, until thickened.
2. Meanwhile, fill a large bowl with hottest tap water. Add lasagna noodles and allow to sit in water for 20 minutes. Drain.
3. In medium bowl, combine ricotta, goat cheese, 1 cup of Parmesan cheese, egg, remaining 2 tablespooons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
4. Ladle 1/3 sauce into 9 x 13 rectangular baking dish, spreading the sauce over the bottom of the dish. Then add layers as follows: half the pasta, half mozzarella, half ricotta, and one 1/3 of sauce. Add rest of pasta, mozzarella, ricotta, finally sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes or until sauce is bubbling.
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