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Turkey Lasagna

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Preheat the oven to 400 degrees F.
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. Add the garlic and cook for 1 more minute. 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. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. 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.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
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 third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

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Preparation Time: 20M

Cooking Time: 1H35M

kimihanga riri 6 months ago

all i want is my woolworths voucher.

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joseph March 2010

Joseph March 2010

Thank you, For the empowerment with the Best Lasagna on the lean side. I will always continue in this pathway forever. I will share the infrormantion and wisdom to all that desire it.

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Michelle March 2009

This is the BEST lasagna I have ever had. I wrote a review of it on another site, and I'm making it again today. I like to use half sweet and half hot Italian sausage, an additional garlic clove, and no-boil lasagna noodles. Otherwise, follow the recipe exactly. It is worth all the effort and then some!

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