Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This lasagna recipe is from the Barefoot Contessa and gets a 10. Really really good.

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees F.
  2. Mist a large (10 to 12-inch) skillet, with olive oil or Pam spray (you can use a tablespoon of olive oil). 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, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
  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. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  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 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
  6. Notes: I substituted some things to this recipe make more healthful. Yes, I am aware it is lasagna, and it is not typically known as a healthy dish, but I still do what I can. For instantance, the original recipe calls for 2 tablespoons of olive oil, which you really do not need the fat… I opted for cooking spray, or you could even use a couple of splashes of chicken broth. I also substituted egg beaters for the egg, used low sodium canned tomatoes and used low fat/fat free cheeses. It was still crazy good.

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