Food Network: Turkey Lasagna

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Turkey Lasagna
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

Ingredients
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds 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 leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten

1 pound 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 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 12 by 2-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 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 minutes, until the sauce is bubbling.