Lasagna--if there's ever a recipe that I get a request to make over and over again, it's lasagna. ve baked various kinds, but this recipe is by far my favorite. I've adapted it from Ina Garten's recipe for Turkey Lasagna. It's wholesome, comforting, yummy goodness; fabulous when served as a leftover dish the next day, and is a hit with my 3-year-old. Serve it with a side salad and crusty bread, and you've got yourself one delicious meal that will wow your guests.
Italian Turkey Lasagna
2 Tbsp. olive oil
1 cup chopped yellow onion
2 garlic cloves, chopped
1 1/2 lbs. sweet italian turkey sausage, casings removed
28 oz. can diced tomatoes (I use Muir Glen)
6 oz. can tomato paste
1/4 cup chopped fresh Italian parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Pepper
1/2 lbs. lasagna noodles
15 oz. light ricotta cheese
1 cup grated parmesan cheese, plus 1/4 cup for sprinkling on top
2 pkgs. shredded mozzarella cheese-set 4 oz. aside
1 extra-large egg, lightly beaten
Preheat oven to 400 degrees.
Heat oil in large skillet. Add onion and cook 5 min. over med-low heat. Add garlic and cook 1 minute. Add sausage and cook, breaking it up, 10 minutes until browned. Add tomatoes, paste, 2 Tbsp. parsley, basil, 1/2 tsp. salt, and 1/2 tsp. pepper. Simmer uncovered for 15-20 min.
While sauce is simmering, fill a stockpot with very hot water. Add the noodles, cover, and allow them to sit in water for 20 min. Drain.
In another bowl, combine ricotta, 4 oz. mozzarella, 1 cup parmesan, egg, remainin parsley, 1/2 tsp. salt, and 1/4 tsp. pepper.
Ladle 1/3 meat sauce in 9 by 12 baking dish. Then add the layers as follows: half the pasta, half mozzarella, half the ricotta, and 1/3 meat sauce. Add a second layer and sprinkle with parmesan cheese on top. Bake for 35-40 minutes until brown on top.
Let sit for at least 5-10 minutes before serving.
Delish!
Italian Turkey Lasagna
2 Tbsp. olive oil
1 cup chopped yellow onion
2 garlic cloves, chopped
1 1/2 lbs. sweet italian turkey sausage, casings removed
28 oz. can diced tomatoes (I use Muir Glen)
6 oz. can tomato paste
1/4 cup chopped fresh Italian parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Pepper
1/2 lbs. lasagna noodles
15 oz. light ricotta cheese
1 cup grated parmesan cheese, plus 1/4 cup for sprinkling on top
2 pkgs. shredded mozzarella cheese-set 4 oz. aside
1 extra-large egg, lightly beaten
Preheat oven to 400 degrees.
Heat oil in large skillet. Add onion and cook 5 min. over med-low heat. Add garlic and cook 1 minute. Add sausage and cook, breaking it up, 10 minutes until browned. Add tomatoes, paste, 2 Tbsp. parsley, basil, 1/2 tsp. salt, and 1/2 tsp. pepper. Simmer uncovered for 15-20 min.
While sauce is simmering, fill a stockpot with very hot water. Add the noodles, cover, and allow them to sit in water for 20 min. Drain.
In another bowl, combine ricotta, 4 oz. mozzarella, 1 cup parmesan, egg, remainin parsley, 1/2 tsp. salt, and 1/4 tsp. pepper.
Ladle 1/3 meat sauce in 9 by 12 baking dish. Then add the layers as follows: half the pasta, half mozzarella, half the ricotta, and 1/3 meat sauce. Add a second layer and sprinkle with parmesan cheese on top. Bake for 35-40 minutes until brown on top.
Let sit for at least 5-10 minutes before serving.
Delish!
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