Lasagna with Turkey Sausage |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is the Barefoot Contessa's recipe from her Family Style cookbook, changing the wording slightly. I haven't tried it yet. Ingredients:
2 tablespoons olive oil |
1 cup chopped yellow onion |
2 cloves garlic, minced |
1 1/2 lbs sweet italian turkey sausage, casings removed |
1 (28 ounce) can crushed tomatoes, in tomato puree |
1 (6 ounce) can tomato paste |
1/4 cup chopped fresh flat-leaf parsley, divided |
1/2 cup chopped fresh basil leaf |
kosher salt |
fresh ground black pepper |
1/2 lb lasagna noodle |
15 ounces ricotta cheese |
4 ounces creamy goat cheese, crumbled |
1 cup grated parmesan cheese |
1/4 cup grated parmesan cheese, for sprinkling |
1 extra large egg, lightly beaten |
1 lb fresh mozzarella cheese, thinly sliced |
Directions:
1. Preheat oven to 400.
2. Heat olive oil in large skillet.
3. Add onion and cook 5 minutes over med-low heat until translucent.
4. Add garlic and cook 1 minute.
5. Add sausage and cook for 8- 10 minutes, or until no longer pink, while stirring occasssionally to break up the meat.
6. Add tomatoes, paste, 2 tbsp parsley, basil, 1 1/2 tsp salt, and 1/2 tsp pepper.
7. Simmer, uncovered for 15- 20 min until thickened.
8. Meanwhile, fill a large bowl with very hot tap water.
9. Add the noodles and allow to sit in the water 20 min.
10. Drain.
11. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, egg, 2 tbsp parsley, 1/2 tsp salt and 1/4 tsp pepper.
12. Set aside.
13. Ladle 1/3 of the sauce into a 9 X 12 X 2 baking dish, spreading the sauce over the bottom.
14. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce.
15. Repeat with the remaining ingredients in the same order.
16. Sprinkle with 1/4 cup Parmesan cheese.
17. Bake 30 minutes, until sauce is bubbling.
18. Can be made ahead, and refrigerated until ready to bake for 30- 40 minutes.
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