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Barefoot Contessa Turkey Lasagna Recipe

See original recipe at: foodfanatic.com
kept byfoodfanatic
recipe byfoodfanatic.com
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Ingredients: 

2 tablespoons olive oil 1 yellow onion, chopped 2 cloves garlic, minced 1 1/2 pounds turkey sausage, casings removed 28 ounces crushed tomatoes, in tomato puree 1 can tomato paste 1/4 cup flat-leaf parsley, chopped, divided 1/2 cup fresh basil, chopped 2 teaspoons kosher salt 3/4 teaspoon black pepper 1/2 pound lasagna noodles 15 ounces ricotta cheese 3-4 ounces goat cheese, creamy and crumbled 1 cup grated parmesan cheese, plus 1/4 cup for sprinkling 1 extra large egg, lightly beaten 1 pound mozzarella cheese, thinly sliced

  1. Preheat the oven to 400.
  2. Heat the olive oil in a large (10 to 12-inch) skillet.
  3. Mix in the onion and cook for five minutes over medium-low heat, until translucent.
  4. Add the garlic and cook for another minute.
  5. Now the sausage and cook over medium-low heat, breaking it up with a fork, for about eight to 10 minutes, or until no longer pink.
  6. Put in the tomatoes, tomato paste, two tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt and 1/2 teaspoon pepper.
  7. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes.
  8. Meanwhile ... fill a separate bowl with very hot tap water.
  9. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
  10. In another, medium bowl, combine the ricotta, goat cheese, a cup of Parmesan, the egg, the remaining two tablespoons of parsley, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  11. Ladle in a third of the sauce into a 9 X12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish.
  12. Add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one-third of the sauce.
  13. Mix in the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan.
  14. Bake for 30 minutes or until the sauce is bubbling
See original recipe at foodfanatic.com

 

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