Barefoot Contessa's Lasagna |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Great served with a salad, garlic bread and a nice Chianti! Very generous servings. Ingredients:
2 tablespoons olive oil |
1 cup chopped yellow onion (1 onion) |
2 garlic cloves, minced |
1 1/2 lbs hot italian sausage, casings removed |
1 (28 ounce) can crushed tomatoes in 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 fresh ground black pepper |
1/2 lb lasagna noodle |
15 ounces ricotta cheese |
3 -4 ounces creamy goat cheese, crumbled |
1 cup grated parmesan cheese, plus 1/4 cup for sprinkling |
1 extra-large egg, lightly beaten |
1 lb fresh mozzarella cheese, thinly sliced |
Directions:
1. Preheat the oven to 400 degrees F.
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, 11/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste.
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 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 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan.
6. Bake for 30 minutes, until the sauce is bubbling.
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