Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp Olive Oil
  • 1 cup Yellow Onion, diced ((1 onion))
  • 2 cloves Garlic, minced
  • 1 1/2 lbs Sweet Italian Turkey Sausage, casings removed
  • 1 28 oz can Crushed Tomatoes
  • 1 6 oz can Tomato Paste
  • 1/4 cup Flat-leaf parsley, chopped and divided
  • 1/2 cup Fresh basil leaves, chopped
  • 2 tsp Kosher Salt
  • 3/4 tsp Freshly Ground Black Pepper
  • 1/2 lb Dried Lasagna Noodles
  • 15 oz Part-Skim Ricotta Cheese
  • 3 to 4 oz Creamy Goat Cheese, crumbled
  • 1 cup grated Parmesan, plus 1/4 cup for sprinkling
  • 1 extra large Egg, lightly beaten
  • 1 lb Fresh Mozzarella, thinly sliced

Instruction

  • 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.