Turkey Lasagna

Ina Garten's. My family loves.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 1  cup  chopped yellow onion
• 2  garlic cloves, minces
• 1 1⁄2 lbs  sweet Italian turkey sausage
• 1 (28 ounce) can crushed tomatoes
• 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 pepper
• 1⁄2 lb  lasagna noodle
• 15  ounces ricotta cheese
• 4  ounces  creamy  goat cheese, crumbled
• 1  cup  grated parmesan cheese, plus 1/4 cup
• 1  extra large egg, lightly beaten
• 1  lb fresh mozzarella cheese, thinly sliced

Directions

1. Preheat oven to 400 degrees. Heat olive oil in large skillet. Add onion and cook for 5 minutes over medium-low heat, until translucent. Add garlic and cook 1 more minute. Add sausage and cook over medium-low heat, breaking up with fork, until no longer pink, 8-10 minutes. Add tomatoes, tomato paste, 2 tablespoons of parsley, basil, 1 1/2 teaspoons of the salt and 1/2 teaspoon of pepper. Simmer, uncovered, over medium-low heat, for 15-20 minutes, until thickened.
2. Meanwhile, fill a large bowl with hottest tap water. Add lasagna noodles and allow to sit in water for 20 minutes. Drain.
3. In medium bowl, combine ricotta, goat cheese, 1 cup of Parmesan cheese, egg, remaining 2 tablespooons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
4. Ladle 1/3 sauce into 9 x 13 rectangular baking dish, spreading the sauce over the bottom of the dish. Then add layers as follows: half the pasta, half mozzarella, half ricotta, and one 1/3 of sauce. Add rest of pasta, mozzarella, ricotta, finally sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes or until sauce is bubbling.