- 3 tablespoons olive oil
- 1 1/2 cups chopped yellow (Spanish) onion
- 3–4 garlic cloves, minced
- 1 1/2 pounds mild 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, plus more for garnish
- 1/2 cup packed, chopped fresh basil leaves
- 1/8 teaspoon crushed red pepper flakes (optional)
- 1/8 teaspoon fennel seed (optional)
- Freshly ground black pepper
- 1/2 pound lasagna noodles
- 15 ounces ricotta cheese
- 3–4 ounces creamy goat cheese
- 1 cup grated Pecorino Romano cheese, plus 1/4 cup for sprinkling (Parmesan can be substituted)
- 1 extra-large egg, lightly beaten
- 1 pound fresh mozzarella, thinly sliced*
- In a large nonstick skillet, heat the olive oil over medium-low heat. Once the skillet is preheated, add the onion and lightly sprinkle the onions with salt. Cook for 5 minutes, or until translucent, stirring occasionally. Add the garlic and cook for one minute, stirring occasionally.
- Add the sausage and cook for 8-10 minutes. Stir occasionally and break up the sausage with a silicone spatula or spoon as you go.
- When the sausage is no longer pink, add the tomatoes, tomato paste, 2 tablespoons of the parsley, all the basil, red pepper flakes, fennel seeds, 1 1/2 teaspoons salt, and 1/2 teaspoon of pepper. Stir until combined and simmer, uncovered for 15-20 minutes over medium low heat, stirring occasionally.
- Meanwhile, preheat the oven to 400°. Fill a stock pot with very hot tap water. Add the noodles and allow them to soak in the water for 20 minutes. Drain when finished.
- In the meantime, in a medium bowl, add ricotta, goat cheese, 1 cup Pecorino Romano, egg, 2 tablespoons chopped parsley, 1/4 teaspoons salt, and 1/4 teaspoon pepper. Stir until well combined. Set aside.
- Get ready to prepare your lasagna!
- Spoon 1/3 of the sauce into the bottom of a 9×12 inch baking dish. Spread the sauce over the bottom of the dish with the back of a ladle or a large spoon. Then add half the pasta in even layers, just barely overlapping the pieces. If some don’t fit properly, you can break them off so they just come to the edge of the dish. Then add half the mozzarella slices. Add half of the ricotta mixture and spread it out evenly with the back of a large spoon. Add 1/3 more of the tomato sauce, spreading with the spoon. Add the rest of the pasta, then mozzarella, ricotta mixture, and top with the rest of the sauce.**
- Sprinkle top with 1/4 cup of Pecorino Romano cheese. Bake at 400° for 30 minutes. The sauce should be bubbling when you take it out of the oven. Let rest for 5-10 minutes before serving. Garnish with parsley, if desired.
* If you have a specific cheese knife, great. But if you don’t, I found it was easier to thinly slice the mozzarella with a serrated knife. You can also try running the serrated knife under hot tap water, every few slices.
** If you want a really deep lasagna, you can multiply this recipe by 1.5 and use a very deep baking dish (at least 3″ deep). I recommend Mario Batali’s Lasagna/Roaster. But you’ll need to adjust your layers (i.e. don’t use 1/3 of sauce to start out, maybe use 1/4 so you’ll have more layers in the end. The same goes for the noodles, mozzarella, and ricotta mixture).
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