Barefoot Contessa's Lasagne


Ready to bake

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

 

Ready to come out!

Directions

  1. Preheat the oven to 400 degrees F.
  2. Heat the olive oil in a large (10 to 12-inch) skillet. 
  3. Add the onion and cook for 5 minutes over medium-low heat, until translucent. 
  4. Add the garlic and cook for 1 more minute. 
  5. 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. 
  6. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. 
  7. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste.
  8. 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.
  9. 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.
  10. 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.
  11. Bake for 30 minutes, until the sauce is bubbling.

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