Ingredients:
2 tablespoons olive oil
1 cup chopped yellow onions
2 cloves garlic, minced
1 1/2 lbs sweet Italian turkey sausage, casings removed
1 (28 ounce) cans crushed tomatoes, in tomato puree
1 (6 ounce) cans tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
kosher salt
fresh ground black pepper
1/2 lb lasagna noodles
15 ounces ricotta cheese
4 ounces creamy goat cheese, crumbled
1 cup grated parmesan cheese
1/4 cup grated parmesan cheese, for sprinkling
1 extra large eggs, lightly beaten
1 lb fresh mozzarella cheese, thinly sliced
Directions:
Preheat oven to 400.
Heat olive oil in large skillet.
Add onion and cook 5 minutes over med-low heat until translucent.
Add garlic and cook 1 minute.
Add sausage and cook for 8- 10 minutes, or until no longer pink, while stirring occasssionally to break up the meat.
Add tomatoes, paste, 2 tbsp parsley, basil, 1 1/2 tsp salt, and 1/2 tsp pepper.
Simmer, uncovered for 15- 20 min until thickened.
Meanwhile, fill a large bowl with very hot tap water.
Add the noodles and allow to sit in the water 20 min.
Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, egg, 2 tbsp parsley, 1/2 tsp salt and 1/4 tsp pepper.
Set aside.
Ladle 1/3 of the sauce into a 9 X 12 X 2″ baking dish, spreading the sauce over the bottom.
Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce.
Repeat with the remaining ingredients in the same order.
Sprinkle with 1/4 cup Parmesan cheese.
Bake 30 minutes, until sauce is bubbling.
Can be made ahead, and refrigerated until ready to bake for 30- 40 minutes.
Servings: 8
Time preparation: 20 min.
Time total: 70 min.