Lasagna with Sausage

This is Ina Garten’s recipe with minor adjustments. As always, if it’s hers, it’s great.

Servings: 10-12

Ingredients:

• 2 tablespoons olive oil

• 1 cup chopped yellow onion (about 1 onion)

• 2 garlic cloves, minced

• 1 ½ pounds sweet Italian sausage (regular or turkey), casings removed

• 28 ounce can crushed tomatoes in tomato puree

• 6 ounce can tomato paste

• ¼ cup chopped fresh parsley, divided

• ½ cup chopped fresh basil

• Salt and pepper

• ½ pound lasagna noodles

• 15 ounce ricotta cheese

• 3 to 4 ounce creamy goat cheese

• 1 cup grated Parmesan plus ¼ cup for sprinkling

• 1 egg

• 1 pound fresh mozzarella, shredded

Instructions:

1. Preheat oven to 375 degrees.

2. Heat olive oil in large skillet. Add onion and cook until translucent, about 5 minutes. Add sausage and cook, breaking up with fork for 8 to 10 minutes, or until no longer pink.

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

4. Meanwhile, fill a large bowl with the hottest tap water. Add noodles and allow to sit in water for 20 minutes, separating occasionally to keep from sticking. Drain.

5. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, egg and remaining parsley.

6. In a 9 x 12 x 2" rectangular baking dish, spread ⅓ of sauce. Then lay down half the noodles, then half the mozzarella, half the ricotta and ⅓ 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. Let sit for 5 minutes. Serve.