4 Videos | Photo: Turkey Lasagna Recipe
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
Directions
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.
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By Pamos
Scottsdale, AZ
on May 15, 2013
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Oh my goodness! This is THE BEST lasagna you will ever make or taste. I did add an additional can of chopped tomato for extra sauce. You can taste all of the ingredients and the goat cheese really sets it apart. Fantastic Barefoot Contessa, you've done it again!
By lenorametts1
on April 30, 2013
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This recipe is so good, i don't even look at other lasagma recipes anymore. I traded morningstar sausage links to make it vegetarian, and added some fresh baby spinach. I made just one change to method. I spread the ricotta mixture before the mozzarella because the ricotta is so dense and sticky, it picks up the mozzarella if you try to spread it over it. Otherwise i follow the recipe exactly. Sometimes i make two pans out of one recipe, layering one 8" square pan in foil, then assemble the lasagna and freeze it without baking. Then thaw and bake, it's so much better freshly made than baking it and freezing leftovers to reheat.
By jentin21_12872838
Seattle, 87
on April 26, 2013
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This recipe was good & very flavorful, but I think it could be improved. I really liked the tomato sauce and the turkey sausage. The ricotta/goat cheese mixture was also nice. I used the highest quality cheeses/meats available, which I can imagine made for a nicer dish, but also did make this quite an expensive lasagna. I agree with the previous reviewer who said that the lasagna improved after reheating it the next day. I would not use the no-cook noodle method in the future. It was ok the next day, but the noodles were too al dente for me. It may have worked if I left them in water well beyond her recommended time. I listened to prior reviewers and left out all salt & boy am I glad I did! All in all, very tasty and light, but I may continue to search for my go to lasagna. My husband, however, said that this was the best lasagna that he has ever had. I'll definitely consider it again.
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