Barefoot Contessa's Lasagna
photo by Toni312
- Ready In:
- 1hr
- Ingredients:
- 16
- Yields:
-
1 Lasagna
- Serves:
- 8-10
ingredients
- 29.58 ml olive oil
- 236.59 ml chopped yellow onion (1 onion)
- 2 garlic cloves, minced
- 680.38 g hot Italian sausage, casings removed
- 793.78 g can crushed tomatoes in puree
- 170.09 g can tomato paste
- 59.14 ml chopped fresh flat-leaf parsley, divided
- 118.29 ml chopped fresh basil leaf
- 9.85 ml kosher salt
- 3.69 ml fresh ground black pepper
- 226.79 g lasagna noodle
- 425.24 g ricotta cheese
- 85.04-113.39 g creamy goat cheese, crumbled
- 236.59 ml grated parmesan cheese, plus 1/4 cup for sprinkling
- 1 extra-large egg, lightly beaten
- 453.59 g fresh mozzarella cheese, thinly sliced
directions
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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.
- Bake for 30 minutes, until the sauce is bubbling.
Questions & Replies
Reviews
-
Absolutely delicious! I will add a caveat that the amount of meat/sauce is not quite enough. I've made lasagne many times over the years and I could tell it wasn't enough so I added one jar of prepared ragu and 1/4 lb. ground beef. I also added a little bit of water at the end. I would make sure you have the sauce on hand just in case you feel you need to add it like I did.
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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)
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