Lasagna with Turkey Sausage

March 19, 2013

Lasagna with Turkey Sausage

Who doesn't love lasagna? Apparently my brother-in-law who is part Italian. But, even he likes this version!

This is the only lasagna recipe I have ever made. The recipe involves a lot of steps, but is well worth it. The first time I made the lasagna I followed Ina Garten's recipe exactly. I have since tweaked the recipe (I omit goat cheese as I couldn't really taste it in the final product, and have cut down a little on the cheese).

This is really a great, go-to recipe. It's a crowd-pleaser, too! I haven't met anyone who doesn't love it! I pretend that it's a healthy version since it includes turkey sausage instead of ground beef, but there is so much cheesy goodness going on that I'm sure that counteracts any benefit gained by the turkey sausage.

Update 2018: this recipe is still my go-to lasagna recipe. I typically use one 8 oz bag of shredded mozzarella in lieu of the one pound called for in the original recipe. It's still just as yummy.

Lasagna with Turkey Sausage
adapted from Ina Garten's recipe
http://www.foodnetwork.com/recipes/ina-garten/turkey-lasagna-recipe/index.html

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
1/2 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 400F.

On medium-low heat, heat the olive oil in a large pan. Add the onion and cook for about 10 minutes or until the onions are translucent. Add the garlic and cook for 1 minute. If sausages come in links (as mine did), remove the sausage from the casing and add to pan. Cook over medium-low heat, breaking it up with a spatula or wooden spoon, for about 10 minutes or until no longer pink.

Stir in 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, for 15 to 20 minutes, until thickened.

In a bowl, mix the ricotta and 1/2 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 baking dish (mine is 9x13x2). Spread the sauce over the bottom.

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.