Lasagna with Turkey Sausage by
Source: Barefoot Contessa
To make ahead, refrigerate the assembled, unbaked lasagne. Bake for 30-40 minutes, until bubbly.
Not healthy - but soooo good! Great for crowds.
Ingredients
2 tablespoons olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 28oz can crushed tomatoes in tomato puree
1 6oz can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles
15 oz ricotta cheese
3 to 4 oz creamy goat cheese, crumbled
1 cup grated Parmesan cheese, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced
Instructions
1. Preheat the oven to 400.
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 8-10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tabelspoons of the parsely, 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. 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 mozzarella, half the ricotta, and one third of the sacue. Add the rest of the pasta, mozzarells, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan cheese. Bake for 30 minutes, until the sauce is bubbling.
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 8-10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tabelspoons of the parsely, 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. 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 mozzarella, half the ricotta, and one third of the sacue. Add the rest of the pasta, mozzarells, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan cheese. Bake for 30 minutes, until the sauce is bubbling.