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
Ingredients:
- 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
Instructions:
- 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.