Barefoot Contessa's Lasagna

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

• Ready In: 1 hr
• Serves: 8-10
• Yields: 1 Lasagna

Ingredients

• 2  tablespoons olive oil
• 1  cup  chopped yellow onion (1 onion)
• 2  garlic cloves, minced
• 1 1⁄2 lbs hot Italian sausage, casings removed
• 1 (28 ounce) can crushed tomatoes in puree
• 1 (6 ounce) can tomato paste
• 1⁄4 cup  chopped fresh flat-leaf parsley, divided
• 1⁄2 cup  chopped fresh basil leaf
• 2  teaspoons kosher salt
• 3⁄4 teaspoon fresh ground black pepper
• 1⁄2 lb  lasagna noodle
• 15  ounces ricotta cheese
• 3 -4  ounces  creamy  goat cheese, crumbled
• 1  cup  grated parmesan cheese, plus 1/4 cup for sprinkling
• 1  extra-large egg, lightly beaten
• 1  lb fresh mozzarella cheese, thinly sliced

Directions

1. Preheat the oven to 400 degrees F.
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. 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 ½ teaspoon salt, and ¼ 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 ¼ cup of Parmesan.
6. Bake for 30 minutes, until the sauce is bubbling.