Adapted from Barefoot Contessa Family Style
Ingredients
2 T olive oil
1 C chopped yellow onion
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed (I have successfully used this or ground beef or ground turkey)
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 C chopped fresh flat-leaf parsley, divided
1/2 C chopped fresh basil leaves
2 t salt
3/4 t freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces goat cheese, crumbled
1 C grated Parmesan, plus 1/4 C for sprinkling
1 extra-large egg, lightly beaten
1 pound shredded or sliced mozzarella
Directions
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed (I have successfully used this or ground beef or ground turkey)
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 C chopped fresh flat-leaf parsley, divided
1/2 C chopped fresh basil leaves
2 t salt
3/4 t freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces goat cheese, crumbled
1 C grated Parmesan, plus 1/4 C for sprinkling
1 extra-large egg, lightly beaten
1 pound shredded or sliced mozzarella
Directions
Preheat the oven to 400 degrees F.
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/beef/turkey and cook over medium-low heat until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of parsley, basil, 1 1/2 t of salt, and 1/2 t pepper. Simmer uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
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.
In a medium bowl, combine the ricotta, goat cheese, 1 C of Parmesan, egg, remaining 2 T of parsley, remaining 1/2 t salt, and 1/4 t pepper. Set aside.
Ladle 1/3 of the sauce into a 9 x 12 x 2-inch rectangular 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 minutes or until the sauce is bubbling.
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.
In a medium bowl, combine the ricotta, goat cheese, 1 C of Parmesan, egg, remaining 2 T of parsley, remaining 1/2 t salt, and 1/4 t pepper. Set aside.
Ladle 1/3 of the sauce into a 9 x 12 x 2-inch rectangular 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 minutes or until the sauce is bubbling.
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