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Lasagna with Turkey Sausage

Lasagna with Turkey Sausage
PREP TIME
20 min
COOK TIME
1h 35 min
YIELDS
8 servings

2002, Barefoot Contessa Family Style, All Rights Reserved.

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Ingredients

2
Tbsp olive oil
1
cup yellow onion, chopped (1 onion)
2
cloves garlic, minced
1 ½
pounds sweet Italian turkey sausage, casings removed
1
(28-oz) can crushed tomatoes in tomato purée
1
(6-oz) can tomato paste
¼
cup flat-leaf parsley, chopped, divided
½
cup fresh basil leaves, chopped
Kosher salt
Freshly ground black pepper
½
lb(s) lasagna noodles
15
oz ricotta cheese
4
oz creamy goat cheese, crumbled
1
cup grated Parmesan, plus ¼ cup for sprinkling
1
extra-large egg, lightly beaten
1
lb(s) fresh mozzarella, thinly sliced
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Directions

Step 1

Preheat the oven to 400ºF.

Step 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 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 salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Step 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.

Step 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.

Step 5

Ladle 1/3 of the sauce into a 9 by 12 by 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 third 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, until the sauce is bubbling.

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