The Dish | Lasagna with Turkey Sausage

Perfect for dinner after a crisp fall day, this lasagna will please the whole family — kids included.  Barefoot Contessa Ina Garten is a queen, and her lasagna is not to be missed. (Fun fact: I’m fairly certain this lasagna was one of the reasons why my now-husband decided to propose.)  It is on rotation in my house regularly and has been for 12 years. (Credit: Ina Garten, Barefoot Contessa Family Style) 

Serves 8


  • 2 tablespoon olive oil
  • 1 cup yellow onion, diced (1 onion)
  • 2 cloves garlic, minced
  • 1 ½ lbs sweet Italian turkey sausage, casings removed (Piedmont Grocery has great options)
  • 1 28 oz can crushed tomatoes
  • One 6 oz can tomato paste
  • ¼ cup flat-leaf parsley, chopped
  • ½ cup fresh basil leaves, chopped
  • 2 teaspoon Kosher salt
  • ¾ teaspoon freshly ground black pepper
  • ½ lb dried lasagna noodles
  • 15 oz part-skim ricotta cheese
  • 3 to 4 oz creamy goat cheese, crumbled
  • 1 cup grated Parmesan, plus ¼ cup for sprinkling
  • 1 extra large egg, lightly beaten
  • 1 lb fresh mozzarella, thinly sliced


  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large (10 to 12-inch) 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 ½ teaspoons of the salt, and ½ 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 ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
  • Ladle ⅓ of the sauce into a 9x12x2-inch rectangular 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 ⅓ of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan.
  • Bake for 30 minutes, until the sauce is bubbling.

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