Categories: Crowd Favorites

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped yellow onion (1 onion)
• 2 garlic cloves, minced
• 1 1/2 pound sweet italian turkey sausage, casing removed
• 1 28 ounce can crushed tomatoes in tomato puree
• 1 6 ounce can of tomato paste
• 1/4 cup chopped fresh flat-leaf parsley; divided
• 1/2 cup chopped fresh basil leaves
• Kosher salt
• Freshly ground black peper
• 1/2 pound lasagna noodels
• 15 ounces ricotta cheese
• 3 to 4 ounces creamy goat cheese, crumbled
• 1 cup grated Parmesan cheese, plus 1/4 cup for sprinkling
• 1 extra-large egg, lightly beaten
• 1 pound fresh mozarella, thinly sliced

Directions

1. Preheat the oven to 400 degrees.

2. Heat the olive oil in a large (10 to 12 inch) skillet.

3. Add the onion and cook for 5 minutes ove medium-low heat, until translucent.

4. Add the garlic and cook for 1 more minute.

5. Add the sausage and cook over medium-low heat, breaking it up with a for, for 8 to 10 minutes, or until no longer pink.

6. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.

7. Simmer uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

8. Fill a large bowl with the hottest tap water.

9. Add the noodels and allow them to sit in the water for 20 minutes. Drain.

10. In a medisum bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

11. Ladle 1/3 of the sauce into a 9 × 12 × 2 inch rectangular baking dish, spreading the sauce over the bottom of the dish.

12. Then add the layers as follows: half the pasta, half the mozzarella, ricotta, and finally sauce.

13. Sprinking with 1/4 cup of Parmesan cheese. Bake for 30 minutes until sauce is bubbling.

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