Step-by-Step Recipe: Turkey Sausage Lasagna

Also known as Julie's Favorite Lasagna Ever.

Don't you want a piece right now?  Mmm...I know I do.  And this is why I'm happy we have leftovers.

Sunday night I made Turkey Sausage Lasagna, a recipe from Ina Garten (aka The Barefoot Contessa).  I don't actually own any of her cookbooks (though I probably should, as she's one of my Food Network favorites), but a friend made this recipe for my husband and I a few years ago, and after declaring it the best lasagna I've ever had, I asked for the recipe.  And she very kindly gave it to me.  I have since made this recipe for my parents, my in-laws, my husband (repeatedly), and even for Christmas Eve.  It's that good.  (Note: if you hate goat cheese, fresh herbs, and delicious food, do not make this recipe.  You will not like it.  And we can't be friends.)

Conveniently, the recipe is available on the Food Network website.  Click here to see Ina's original Turkey Sausage Lasagna.  I made slight alterations based on preferences (I prefer the hot Italian turkey sausage) and what I had on hand (lots of fresh oregano).
So let's start at the top.  Gather your ingredients!

Then do all your chopping, etc.  Heat the olive oil over medium-low heat and add the onion.  Cook until translucent and add the garlic.

Then add the sausage, casings removed (I know, this is sort of gross, but really easy).  Cook, stirring and breaking up the meat, until no longer pink.  See?  Here, pink.

Here, not pink.  Easy peasy.

Next, stir in the crushed tomatoes, tomato paste, herbs, salt, and pepper.

Simmer, covered, for 15 to 20 minutes.  Then get on with making everything else.  First up, the ricotta filling!  Mix the ricotta, goat cheese, parmesan, salt, pepper, egg, and herbs.  FYI, I usually chop up extra basil and set some aside to mix in here, which is why that's more than just parsley.  If you're a basil fiend like I am, by all means, do the same.  Mix until well incorporated.

Fill a container with very hot tap water, and add the lasagna noodles.  Let them sit for 15-20 minutes while the sauce cooks, then drain.  Seriously--you don't have to cook them! 

Then go get yourself a glass of wine.  Or play with your kids.  Or pet the cat.  But if you pet the cat, make sure you wash your hands after.  Same with the kids, actually.

When the sauce is ready, it's time to assemble the lasagna.  Start with 1/3 of the sauce in the bottom, then a layer of 1/2 of the noodles, followed by 1/2 of the sliced mozzarella, topped with 1/2 of the ricotta mixture, then 1/3 of the sauce.  Here's one layer.

Then repeat this process, and try not to just stick your face in the pan. 

Once you've done the layers, sprinkle with the rest of the Parmesan.  And maybe a little extra if you want.

Then bake at 400 degrees for 30 minutes or until bubbly and golden.  For best results, wait 10-15 minutes before cutting into it, so you can make neater portions.  I also garnished with a bit more basil and parsley, because I was showing off.

If you can actually wait 15 minutes to cut into this, please let me know.  I cannot.

Serve with green salad and garlic bread.  And a big ol' glass of red wine.  Please.  Enjoy!  (Like you wouldn't.)

Turkey Sausage Lasagna, based on Ina's recipe and altered slightly by Julie (alterations starred below)
Time: 1 hour 15 minutes.  Serves: 6 to 8, depending on appetite.

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped yellow onion (1 small onion)
• 2 garlic cloves, minced
• 1 1/2 pounds hot Italian turkey sausage, casings removed*
• 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
• 1 tablespoon chopped fresh oregano*
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 pound lasagna noodles
• 15 ounces part-skim ricotta cheese*
• 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 

Directions

1. Preheat the oven to 400 degrees F.
2. 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. 
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 tablespoons of the parsley, the basil, the oregano, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. 
6. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.  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 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon 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. 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 1/4 cup of Parmesan. 
9. Bake for 30 minutes, until the sauce is bubbling.