Turkey Lasagna

This is one of our tried and true Ina Garten recipes. It is always a crowd pleaser and a great way to feed a big group!

RECIPE:

2 tbsp. olive oil

1 cup chopped yellow onion

1/2 cup chopped fresh basil leaves

1 1/2 pounds sweet Italian turkey sausage, casings removed

1 28 oz can crushed tomatoes in tomato puree

1/4 cup chopped fresh flat-leaf parsley, divided

3/4 tsp. freshly ground black pepper

3-4 oz 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

1/2 pound lasagna noodles

15 oz ricotta cheese

2 tsp. kosher salt

1 6 oz can tomato paste

2 garlic cloves, minced


Directions:

1. Preheat the oven to 400 degrees.

2. Heat the olive oil in a large (10-12 inch) skillet.

3. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 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, tomato paste, 2 tbsp. of the parsley, the basil, 1 1/2 tsp. of the salt, and 1/2 tsp. pepper.

4. Simmer, uncovered, over medium-low heat for 15-20 minutes until thickened.

5. 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.

6. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tbsp. of parsley, remaining 1/2 tsp. salt, and 1/4 tsp. pepper. Set Aside.

7. Ladle 1/3 of the sauce into a 9 x 12 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 the sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.