2 Tbsp olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1-1/2 pounds sweet Italian turkey sausage, casings removed (I used Honeysuckle, but next time will use hot turkey sausage)*
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 tsp kosher salt, divided (Omitted, since the cheese and meat impart salt)
3/4 tsp freshly ground black pepper, divided
Dash of crushed red pepper (I added this since I wanted a little heat)
½-lb lasagna noodles (I used 8 lasagna noodles, 4 noodles per layer)
15 ounces ricotta cheese
3-4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced (I used shredded mozzarella cheese)
1. Preheat the oven to 400 degrees F.
2. Heat the olive oil in a large (10 to 12-inch) skillet or dutch oven. Add the onion and cook for 5 minutes over medium-low heat, until translucent.
3. Add the garlic and cook for 1 more minute.
4. 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.
5. Add the tomatoes, tomato paste, 2 Tbsp parsley, the basil, 1-1/2 tsp salt, 1/2 tsp pepper, and crushed red pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
6. 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.
7. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 Tbsp parsley, remaining 1/2 tsp salt, and 1/4 tsp pepper. Set aside.
8. 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.
9. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce.
10. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.
11. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Source: Barefoot Contessa Family Style