Turkey Lasagna
Nb persons: 8
Yield:
Preparation time: 1 hour 20 minutes
Total time:
Source: Barefoot Contessa
| 2 tablespoons | olive oil |
| 1 cup | chopped yellow onion, (1 onion) |
| 2 | garlic cloves, minced |
| 1 1/2 pounds | 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 leaves |
| 2 teaspoons | kosher salt |
| 3/4 teaspoon | freshly ground black pepper |
| 1/2 pound | lasagna noodles |
| 15 ounces | ricotta cheese |
| 3 to 4 ounces | creamy goat cheese, crumbled |
| 1 cup | grated Parmesan, plus 1/4 cup for sprinkling |
| 1 | egg, extra large, lightly beaten |
| 1 pound | fresh mozzarella, thinly sliced |
Directions
Preheat the oven to 400 degrees F.
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 of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
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.
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.
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. Bake for 30 minutes, until the sauce is bubbling.
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