Lasagna With Goat Cheese from Ina Garten |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I saw this on an episode of Barefoot Contessa and tried it for myself. It is the best. I do make variations on her recipe though. Ingredients:
2 tablespoons olive oil |
1 cup chopped yellow onion (1 onion) |
2 garlic cloves (minced) |
1 1/2 lbs sweet italian sausage (casings removed) |
1.5 (1 lb) jars ragu sundried tomato and sweet basil pasta sauce |
1/4 cup chopped fresh flat-leaf parsley |
1/2 lb lasagna noodle (barilla no-boil) |
15 ounces ricotta cheese |
3 -4 ounces creamy goat cheese, crumbled |
1 cup grated parmesan cheese, plus |
1/4 cup grated parmesan cheese, 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.
3. Add the garlic and cook for 1 more minute.
4. 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.
5. Add the Jar of Ragu Sundried Tomato & Sweet Basil Pasta Sauce Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
6. 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.
7. 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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