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Thursday, October 20

Deeeeelicious Lasagna Recipe

One of the meals that was brought to us recently was a lasagna made by my friend Michele. I think lasagna is a great meal to take to people who have just had a baby. You can cook it in a disposable container, it can easily be made with or without meat depending on the family, and it makes a ton of food. We received a lasagna when we had Cate years ago and ended up wrapping individual servings for the freezer, leaving us with several meals that we could spread out over time. Of course, that’s what I did this time around as well. It’s so helpful!

And when the lasagna is AWESOME it’s even better. Michele used a recipe from Ina Garten, who we all know will never let you down! If you’re looking for a good lasagna recipe, this is it.

Deeeeelicious Lasagna Recipe
 
Author:
Recipe type: Main Dish, Pasta
Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion (1 onion)
  • 2 garlic cloves, minced
  • 1½ pounds sweet Italian turkey sausage, casings removed
  • 1 (28-ounce) can crushed tomatoes in tomato puree
  • 1 (6-ounce) can tomato paste
  • ¼ cup chopped fresh flat-leaf parsley, divided
  • ½ cup chopped fresh basil leaves
  • 2 teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • ½ pound lasagna noodles
  • 15 ounces ricotta cheese
  • 3 to 4 ounces creamy goat cheese, crumbled
  • 1 cup grated Parmesan, plus ¼ cup for sprinkling
  • 1 extra-large egg, lightly beaten
  • 1 pound fresh mozzarella, thinly sliced
Instructions
  1. Preheat the oven to 400 degrees F.
  2. 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 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
  3. 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.
  4. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
  5. Ladle ⅓ of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading 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 ⅓ of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

 


9 Comments »

  1. lasagna is always my go-to meal for giving to friends who need a meal for just the reasons you stated. i love it!

  2. You can’t go wrong with an Ina recipe. I can’t wait to try this!

  3. I love the idea of adding goat cheese! Just yesterday I was searching for a new lasagna recipe to try, you couldn’t have posted this at a better time!

    • Jane Maynard

      the goat cheese was really yummy….it was noticeable in terms of adding a little bit of a twist to the flavor, but not overpowering. YUM!

  4. 4
    Raso

    This lasagna really looks deeeeelicious, I am bookmarking this site 100% 🙂

    Cheers.

  5. 5
    Katie

    This looks awesome! My kids requested lasagna just last night so I went out and bought a Stouffer’s b/c I was short on both time and ingredients (and let’s face it, motivation). My husband was so severely disappointed that I promised I would make a “real” lasagna for him next week. This will be the one!

    I haven’t stopped by your blog for so long — long vacation, new computer and out of the habit — but it’s good to be back!

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