Lasagna

This recipe is probably my favorite lasagna recipe.  It was originally from the Barefoot Contessa with a few new additions.  Mmm….

Ingredients

*1 medium onion, chopped

*1 ½ Tbs. Olive Oil

*3 cloves garlic, crushed

*1 ½ pounds turkey sausage, casings removed

*1, 28-ounce can crushed tomato

*1, 6-ounce can tomato paste

*1/2 cup fresh basil, chopped in a chiffonade (ribbon)

*1, 15-ounce container ricotta cheese

*3 ounces creamy feta or goat cheese, crumbled

*1 1/2 cup parmesan cheese, grated

*1/4 tsp nutmeg

*1 egg

*1/2 cup basil pesto (recipe from blog, but leave out the walnuts)

*1 pound fresh mozzarella, sliced

*1/2 pound lasagna noodles (the no boil kind is delicious!)

Directions

1.  Heat a large skillet over medium-high heat and add olive oil.  Add onion and sauté for 5 minutes.  Add garlic and sauté 1 more minute. 

2.  Add the sausage and break up with a wooden spoon and sauté for about 10 minutes, or until sausage is not longer pink. 

3.  Add the crushed tomatoes, tomato paste, 1 ½ tsp. salt , and 1 tsp. black pepper.  Cook for 10 minutes, stirring occasionally.

4.  In a bowl combine, ricotta, 1 cup parmesan, feta (or goat cheese), nutmeg, pesto, beaten egg, ½ tsp. salt, and ¼ tsp. black pepper.

5.  In a 13x9 pan, ladle 1/3 of the sauce onto the bottom of the pan.  Add ½ the pasta (Note: if you are using no-boil noodles, continue, but if you are using dried pasta, place noodles in a large pan and pour boiling water over and let sit of 10-15 minutes).   Add ½ the sliced mozzarella, ½ the ricotta-pesto mixture.  Ladle another 1/3 of the sauce.  Add the other ½ of the pasta, remaining mozzarella, remaining ricotta-pesto mixture, and remaining sauce.  Top with ½ cup parmesan cheese and more fresh sliced mozzarella if you like.

6.  Preheat oven to 400 degrees, cook lasagna for 30 minutes or until golden and bubbly on top! Mmmmm……

Serving Suggestions

*Serve with a caprese salad and garlic bread!

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