Timothy J Higgins Eva's Note:
The word "lasagna" comes from the Greek word "lasanon," which means chamber pot. The word eventually evolved to mean cooking pot (I don't know that I really want to explore that particular evolution). The Italians originally used the word to mean the dish in which the food was cooked.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 1/2 lbs 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 leaf
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 lb lasagna noodle
- 15 ounces ricotta cheese
- 3 -4 ounces creamy goat cheese, crumbled
- 1 cup parmesan cheese, grated plus 1/4 cup for sprinkling
- 1 egg, lightly beaten
- 1 lb mozzarella cheese, fresh thinly sliced
- 1Preheat the oven to 400 degrees F.
- 2Heat the olive oil in a large 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.
- 3Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
- 4In 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.
- 5Ladle 1/3 of the sauce into a 9 by 13-inch 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 30-45 minutes, until the sauce is bubbling.
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Nutritional Facts for Traditional Lasagna
Serving Size: 1 (404 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 937.5
- Calories from Fat 465
- Total Fat 51.6 g
- Saturated Fat 26.7 g
- Cholesterol 217.8 mg
- Sodium 2763.6 mg
- Total Carbohydrate 59.3 g
- Dietary Fiber 6.6 g
- Sugars 16.8 g
- Protein 61.3 g