Prep 20 mins
Cook 30 mins
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.
- 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) cancrushed 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
- Preheat the oven to 400 degrees F.
- Heat 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.
- 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 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.