Turkey Lasagna (Ina Garten)

By vanderwiel72000

Ingredients

• 2 TBLSP olive oil
• 1 cup chopped yellow onion (1 onion)
• 2 garlic cloves, minced
• 1 1.5 pounds sweet Italian turkey sausage, casings removed
• 1 (28 0z) can crushed tomatoes in tomato puree
• 1 (6 0z) can tomato paste
• 1/4 cup chopped fresh flat leaf parsley, DVIDED
• 1/2 cup chopped fresh basil leaves
• 2 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1/2 pound lasagna noodles
• 15 ounces ricotta cheese
• 3-4 ounces creamy goat cheese, crumbled
• 1 cup grated Parmesan, plus 1/4 cup for sprinkling
• 1 extra large egg, lightly beaten
• 1 pound fresh mozzarella, thinly sliced
• Preheat oven to 400 degrees

Preparation

Step 1

Heat the olive oil in a large (10-12 inch) skillet. Add the onion and cook for 5 minutes over med-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 8-10 minutes, or until no longer pink. Add the tomatoes, tomatoe paste, 2 TBLSP of the parsley, the basil, 1 1/2 tsp of salt and 1/2 tsp pepper. Simmer, uncovered, over medium low heat for 15-20 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 eff, the remaining 2 TBLSP of parsely, remaining 1/2 tsp salt and 1/4 tsp pepper. Set aside.

Ladle 1/3 of the sauce in a 9/12/2 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.
Can make extra sauce if needed for top after baking.