Sweet and spicy turkey sausage tastes the hearty sauce for Ina's lasagna!
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RECIPE THANKS TO INA GARTEN
Overall: 1 hr 20 minutes
Prep: 50 min
Prepare: 30 minutes
Yield: 8 servings
2 tablespoons olive oil
1 cup sliced yellow onion (1 onion).
2 garlic cloves, minced.
1 1/2 pounds sweet Italian turkey sausage, casings got rid of.
One 28-ounce can crushed tomatoes in tomato puree.
One 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 newly ground black pepper.
1/2 pound lasagna noodles.
15 ounces ricotta cheese.
3 to 4 ounces creamy goat cheese, fallen apart.
1 cup grated Parmesan, plus 1/4 cup for sprinkling.
1 extra-large egg, lightly beaten.
1 pound fresh mozzarella, thinly sliced.
Pre-heat the oven to 400 degrees F.
Heat the olive oil in a large (10 to 12-inch) frying pan. Add the onion and cook for 5 minutes over medium-low heat, till clear. Add the garlic and cook for 1 more minute. Include the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or till no longer pink. Include the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, exposed, over medium-low heat, for 15 to 20 minutes, till thickened.
On the other hand, fill a large bowl with the most popular faucet water. Include the noodles and permit them to being in the water for 20 minutes. Drain.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking meal, spreading the sauce over the bottom of the meal. 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 lastly, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, till the sauce is bubbling.
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Ina Garten's Turkey Lasagna|Barefoot Contessa|Food Network.