Off The Wall: 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.