Ina Garten's Turkey Lasagna

• Meat

  • 1 1/2 lb Italian turkey sausage, mild

• Produce

  • 1/2 cup Basil, fresh
  • 2 Garlic cloves
  • 1 cup Onion
  • 1/4 cup Parsley, fresh
  • 1 (28 oz. can Tomatoes

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 (6 oz. can Tomato paste

• Pasta & Grains

  • 1/2 lb Lasagne noodles

• Baking & Spices

  • 3/4 tsp Black pepper
  • 2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 oz Goat cheese
  • 1 lb Mozzarella, fresh
  • 1 cup Parmesan cheese, grated
  • 15 oz Ricotta cheese

Found on littlebroken.com

Description

Ingredients

• 2 Tbsp. olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1½ lbs. mild Italian turkey sausage, casings removed
• 1 (28 oz.) can crushed tomatoes
• 1 (6 oz.) can tomato paste
• ¼ cup chopped fresh parsley, divided
• ½ cup chopped fresh basil
• 2 tsp. sea salt
• ¾ tsp. black pepper
• ½ lb. (about 10 sheets) lasagne noodles
• 15 oz. ricotta cheese
• 4 oz. crumbled goat cheese
• 1 cup grated Parmesan cheese, plus ¼ cup for sprinkling
• 1 egg, lightly beaten
• 1 lb. fresh mozzarella, thinly sliced

Directions

• Heat olive oil in a large non-stick skillet. Add the onion and cook for 5 minutes over medium heat or until translucent. Add the garlic and cook for 1 more minute. Add the sausage, breaking it up with a wooden spoon; cook for 10 minutes or until no longer pink.
• Add the tomatoes, tomato paste, 2 tablespoons of the parsley, basil, 1½ teaspoons of salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat for 15-20 minutes until thickened.
• Fill a large rectangular dish with hottest tap water. Add the lasagne noodles and soak in water for 20 minutes. Drain.
• In a medium bowl, combine the ricotta cheese, goat cheese, 1 cup of Parmesan cheese, egg, remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper; set aside.
• Preheat the oven to 400F.
• Spoon ⅓ of the sauce into a 9X13-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Next layer half the pasta, half the mozzarella, half the ricotta, and ⅓ of the sauce. Add the rest of the pasta, mozzarella, ricotta, and remaining sauce. Sprinkle with ¼ cup of Parmesan.
• Bake, uncovered for 30 minutes, until the sauce is bubbling.