2004-04-12

This is the most incredible lasagna I have ever had. I got it out of the B@r3f00t C0ntess@'s F@mi1y Style cookbook (sh! don't tell the copyright police!) Buy the book for other incredible recipes!

• 2 tbsp. olive oil
• 1 cup chopped yellow onion (1 onion)
• 2 garlic cloves, minced
• 1 1/2 lbs. sweet Italian turkey sausage, casing removed (I used Jennie O and they were fantastic!)
• 1 28-oz. can crushed tomatoes in tomato puree
• 1 6-oz. can tomato paste
• 1/4 cup chopped fresh flat-leaf parsley, divided
• 1/2 cup chopped fresh basil leaves
• kosher salt
• freshly ground black pepper
• 1/2 lb. lasagna noodles
• 15 oz. ricotta cheese
• 3 to 4 ounces creamy goat cheese, crumbled
• 1 cup grated Parmesan cheese, plust 1/4 cup for sprinkling
• 1 extra-large egg, lightly beaten
• 1 lb. fresh mozzarella, thinly sliced

Preheat oven to 400 degrees.

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 tbsps of the parsley, the basil, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Simmer, uncovered, over medium-low heat for 15 to 20 minutes, until thickened. (Note from me: I think this would be incredible on pasta all by itself!)

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 tbsp. of parsley, 1/2 tsp. salt, and 1/4 tsp. pepper. Set aside.

Ladle 1/3 of the sauce into a 9 x 12 x 2 inch rectangular baking dish, sprading 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 third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan cheese. Bake for 30 minutes, until the sauce is bubbling.