Recipe Monday: Turkey Sausage Lasagna

New York was beyond beautiful yesterday. There was definitely a chill in the air and it’s beginning to look a lot like Fall! I love one dish meals come cooler temps…who doesn’t?! I wish I had more recipes like Ina Garten’s Turkey Sausage Lasagna. It is worlds better than regular lasagna and although the ingredient list may be daunting (you are making sauce from scratch after all), it really doesn’t take much time to put together. If you’re really in a pinch for time, saute the sausage and throw it together with a jar of sauce (her sauce will be better though!)

Turkey Lasagna (Ina Garten via www.foodnetwork.com)

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion (1 onion)
  • 2 garlic cloves, minced
  • 1 1/2 pounds sweet Italian turkey sausage, casings removed
  • 1 (28-ounce) can crushed tomatoes in tomato puree
  • 1 (6-ounce) can tomato paste
  • 1/4 cup chopped fresh flat-leaf parsley, divided
  • 1/2 cup chopped fresh basil leaves
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 pound lasagna noodles
  • 15 ounces ricotta cheese
  • 3 to 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

Directions

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.

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