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turkey lasagna

April 9, 2008

I have a love/hate relationship with lasagna.  I love that it is a meal in a pan.  I love eating it.  But I don’t love making it. 

My friend Glen, who I love dearly, insists that lasagna is one of the easiest meals to make.  I respectfully disagree.  It took me a good ninety minutes to assemble this beast.  AND it made a huge mess:

Here is the lasagna in its glory:

All I can think when I look at this is – this pan is going to be a bitch to wash.

Despite all my lasagna grumbling, this was excellent.  It did not fall apart when we served it, and it was neither too dry or too runny. 

Anyhow, here’s the recipe.  Thanks to the Barefoot Contessa.

Lasagna with Turkey Sausage
2 tbsp olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed (what a GROSS job it is to remove casings)
1 – 28 ounce can crushed tomatoes in tomato puree
1 – 6 – ounce tomato paste
1/4 cup chopped fresh flat leaf parsley
1/2 cup chopped fresh basil leaves
Fresh ground pepper
1/4 pound lasagna noodles
15 ounces ricotta cheese
4 ounces goat cheese, crumbled
1 cup grated Parmesean cheese, plus 1/4 cup for sprinkling
1 extra large egg, slightly beaten
1 pound fresh mozza, grated
Slices for mozza cheese for top layer

Whew.  And you haven’t even started yet.

Preheat oven to 400 degrees.

Heat the olive oil in a large fry pan.  Add the onion and garlic and cook for five minutes.  De-case the sausage and add to the fry pan and cook for 10 minutes, breaking it up with a fork.  Add tomatoes, paste, 2 tbsp parsley, basil, 1 1/2 tsp salt, 1/2 tsp pepper.  Simmer uncovered over medium low for 20 minutes.

Put lasagna noodles in a large bowl of really hot tap water. Allow them to sit in the water for 20 minutes.  Drain.

In a medium bowl, combine ricotta, goat cheese, 1 cup of parmesean, egg, remaining parsley, salt and pepper.  Set aside.

Grease lasagna pan.  Ladle 1/3 of sauce and spread in bottom.  Add layers – half pasta, half grated mozza, half ricotta, 1/3 sauce.  Add the rest of the pasta, half grated mozza plus mozza slices, ricotta and sauce.  Sprinkle with 1/4 cup parmesean.

Bake 40 minutes.  Allow to sit 15 minutes before cutting.




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