Traditional Lasagna

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.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 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

Directions:

1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. 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.
5. 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.