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Turkey Sausage Lasagna

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Submitted by: (adapted from Barefoot Contessa)
Servings: 8          Prep Time: 50 minutes          Cook Time: 40 minutes
Love, love, love this recipe! Fabulous spin on traditional lasagna.
 

INGREDIENTS

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DIRECTIONS

• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 clove(s) garlic, minced
• 1 1/2 lb turkey sausage, Italian-style, casings removed
• 1 can(s) crushed tomatoes, 28 oz.
• 1 can(s) tomato paste, 6 oz.
• 1/4 cup(s) parsley (fresh), chopped
• 1/2 cup(s) basil (fresh)
• 1/2 lb lasagna noodles
• 15 oz ricotta cheese, low fat
• 4 oz goat cheese
• 1 1/4 cup(s) parmesan cheese, grated, divided
• 1 large egg(s), beaten lightly
• 1 lb mozzarella cheese, part skim, thinly sliced
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1. Preheat oven to 400 degrees.
2. Heat the olive oil in a large fry pan. Add the onion and garlic and cook for five minutes. De-case the turkey sausage and add to the pan. Cook for 10 minutes, breaking it up with a fork.
3. Add tomatoes, paste, 2 tbsp parsley, basil, 1 1/2 tsp salt, 1/2 tsp pepper. Simmer uncovered over medium low for 20 minutes.
4. Put lasagna noodles in a large bowl of really hot tap water. Allow them to sit in the water for 20 minutes. Drain.
5. In a medium bowl, combine ricotta, goat cheese, 1 cup of parmesan, egg, remaining parsley. Season with salt and pepper. Set aside.
6. Grease lasagna pan. Ladle 1/3 of sauce and spread in bottom. Add layers – half pasta, half mozzarella slices, half ricotta mixture, 1/3 sauce. Add the rest of the pasta, mozzarella slices, ricotta and sauce. Sprinkle with 1/4 cup Parmesan.
7. Bake 40 minutes. Allow to sit 15 minutes before cutting.
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Recipe Comments

Kristin Jones at 10/14/2010 3:35:35 PM
This is a great lasagna recipe, as I recognize it from Ina Garten's cookbook. I like to divide it into two 8x8's and freeze one for later use. Don't let the turkey sausage fool you -- it is rich, and a small serving goes a long way!
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Recipe Photos

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