This easy BAREFOOT CONTESSA'S LASAGNA Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
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
Preheat the oven to 400 degrees F. 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, 1 teaspoons of the salt, and teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste. 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. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining teaspoon salt, and teaspoon pepper. Set aside. 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 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
by: cookinginmarin
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