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    You are in: Home / Recipes / Barefoot Contessa's Lasagna Recipe
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    Barefoot Contessa's Lasagna

    Barefoot Contessa's Lasagna. Photo by Toni312

    1/1 Photo of Barefoot Contessa's Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    cookinginmarin's Note:

    Great served with a salad, garlic bread and a nice Chianti! Very generous servings.

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    Ingredients:

    Serves: 8-10

    Yield:

    Lasagna

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees F.
    2. 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 25-30 minutes, until thickened and tomatoes have reached desired taste.
    3. 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. 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. 5
      Ladle 1/3 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 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan.
    6. 6
      Bake for 30 minutes, until the sauce is bubbling.

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    Ratings & Reviews:

    • on December 18, 2011

      55

      I'm giving this five stars because my guests and husband really loved it. I found it to be a bit too cheesy/salty. If I were to make it again I'd cut back on the mozzarella to 3/4lb. Fresh mozzarella definitely makes all the difference. I was suprised at how well it held up with only two layers of pasta. I did use whole wheat sheets of pasta, which I think helped. (Couldn't tell they were whole wheat)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2014

      55

      Great recipe! Best lasagna I ever made! The recipe is perfect! I followed the recipe exactly (including adding the goat cheese!) it turned out perfect! I think this is the only lasagna I'm going to make from now on.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2011

      55

      Hands down THE best lasagna I've ever had. My girlfriend made it for a fall harvest party and my husband asked her if he could have some to bring home! I am planning to make it for the Thanksgiving weekend to feed some house guests.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Barefoot Contessa's Lasagna

    Serving Size: 1 (325 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 858.0
     
    Calories from Fat 493
    57%
    Total Fat 54.7 g
    84%
    Saturated Fat 25.4 g
    127%
    Cholesterol 167.0 mg
    55%
    Sodium 2426.2 mg
    101%
    Total Carbohydrate 42.4 g
    14%
    Dietary Fiber 4.2 g
    17%
    Sugars 6.1 g
    24%
    Protein 49.7 g
    99%

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