Lasagna - Barefoot Contessa

By [e-mail]

I made a few minor changes to this recipe (extra meat & tomato sauce). Great served with a salad, garlic bread and a nice Chianti! Very generous servings.

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped yellow onion (1 onion)
• 2 garlic cloves, minced
• 2 lbs hot or sweet Italian sausage, casings removed
• 1 (28 ounce) can crushed tomatoes in puree
• 1 (6 ounce) can tomato paste
• 1 can tomato sauce
• 1/4 cup chopped fresh flat-leaf parsley, divided
• 1/2 cup chopped fresh basil leaf
• 2 teaspoons kosher salt
• 3/4 teaspoon fresh ground black pepper
• 1/2 lb lasagna noodle
• 15 ounces ricotta cheese
• 3 -4 ounces creamy goat cheese, crumbled
• 1 cup grated parmesan cheese, plus 1/4 cup for sprinkling
• 1 extra-large egg, lightly beaten
• 1 lb fresh mozzarella cheese, thinly sliced

Details

Servings 1
Preparation time 30mins
Cooking time 60mins
Adapted from food.com

Preparation

Step 1

1 Preheat the oven to 400 degrees F. 2 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, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste. 3 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. 4 In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside. 5 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 ¼ cup of Parmesan. 6 Bake for 30 minutes, until the sauce is bubbling.