Wednesday, February 19, 2014

Lasagna amazingness!

So Matt LOVES lasagna and up until last November (his birthday) I had sadly never made it for him. I'm not sure why but I found lasagna to be an intimidating dish to make. But since I love all things Barefoot Contessa and she had a recipe in her Family Style cookbook I decided to overcome my fears and finally become a good wife that learned how to make her husbands favorite meal. 

  •  2 T Olive Oil
  • 1 C chopped Yellow Onion
  • 2 garlic cloves, minced 
  • 1 1/2 lbs sweet Italian turkey sausage, casings removed (can also use pork)
  • 1 28oz can crushed tomatoes in tomato puree
  • 1 6oz can tomato paste
  • 1/4 C chopped fresh flat-leaf parsley, divided
  • 1/2 C chopped fresh basil leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 lb lasagna noodles
  • 15oz ricotta cheese
  • 3-4oz creamy goat cheese, crumbled
  • 1 C grated Parmesan cheese, plus 1/4 C for sprinkling
  • 1 extra-large egg, lightly beaten
  • 1 lb fresh mozzarella, thinly sliced

Preheat oven to 400 degrees

Fill a large container with HOT tap water. Add the noodles and allow them to sit for 20-30 minutes. Drain.  

Meanwhile, heat the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-high heat, until translucent. Add the garlic and cook for 1 more minute.

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

Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper Simmer, uncovered, over medium-low heat, for 15-20 minutes, until thickened.

Meanwhile, while sauce is thickening... in medium bowl, combine the ricotta, goat cheese, 1C of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9x12x2" 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 cheese mixture

Rest of pasta, mozzarella, rocotta mixture and finally sauce. 

Top with 1/4 C Parmesan cheese.

Bake for 30 minutes, until the sauce is bubbling.


Now you may have noticed that the baking dishes in the photos above were two different dishes... that is because I always make this as a double recipe. Since it is a bit time consuming I feel like doubling up makes it more worth it... I either freeze the extra or send it over to a friend for dinner for them...

Like this meal that I just prepared for Matt's co-worker and his family... The wife just had her third kiddo and so I prepared the lasagna, salad, brownies, and bread.

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