Lasagna with Turkey Sausage

READY IN: 1hr 10mins
Recipe by PanNan

This is the Barefoot Contessa's recipe from her Family Style cookbook, changing the wording slightly. It's posted in response to a request for it. I haven't tried it yet.

Top Review by Mereaux

I've been making this recipe for a while now. I saw Ina make it on her show and was convinced to try it. This is absolutely the best lasagna I've ever had; it's my go-to now. It sounds a bit like a novelty item with the goat cheese and turkey sausage, but it still has a very traditional taste, and everything is so complimentary. If you're unsure about the goat cheese, don't worry. It doesn't dominate the flavor of the dish, but rather lends a very nice and delicious creaminess. You must try this recipe!

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. Heat olive oil in large skillet.
  3. Add onion and cook 5 minutes over med-low heat until translucent.
  4. Add garlic and cook 1 minute.
  5. Add sausage and cook for 8- 10 minutes, or until no longer pink, while stirring occasssionally to break up the meat.
  6. Add tomatoes, paste, 2 tbsp parsley, basil, 1 1/2 tsp salt, and 1/2 tsp pepper.
  7. Simmer, uncovered for 15- 20 min until thickened.
  8. Meanwhile, fill a large bowl with very hot tap water.
  9. Add the noodles and allow to sit in the water 20 min.
  10. Drain.
  11. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, egg, 2 tbsp parsley, 1/2 tsp salt and 1/4 tsp pepper.
  12. Set aside.
  13. Ladle 1/3 of the sauce into a 9 X 12 X 2" baking dish, spreading the sauce over the bottom.
  14. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce.
  15. Repeat with the remaining ingredients in the same order.
  16. Sprinkle with 1/4 cup Parmesan cheese.
  17. Bake 30 minutes, until sauce is bubbling.
  18. Can be made ahead, and refrigerated until ready to bake for 30- 40 minutes.

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