Lasagna

The original recipe for this was called "Turkey Lasagna" but the turkey Italian sausage was expensive and regular Italian sausage was on sale, so I went with the regular.  I like the goat cheese in this recipe - it just adds a little something to the flavor, but it's not overpowering.   Oh, she also doesn't use much cheese on top -  I covered the lasagna in mozzarella and Parmesan cheese.  Mmmmm.....tasty!  One more thing - if you have a Sam's or Costco near you, it'll probably be a lot cheaper to buy the goat cheese there, and it freezes well. 

Lasagna

2 tablespoons olive oil

1 cup chopped yellow onion (1 onion)

2 garlic cloves, minced

1 1/2 pounds regular or spicy Italian sausage, casings removed

1 (28-ounce) can crushed tomatoes in tomato puree

1 (6-ounce) can tomato paste

1/4 cup chopped fresh flat-leaf parsley, divided

1/2 cup chopped fresh basil leaves

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/2 pound lasagna noodles

15 ounces ricotta cheese

3 to 4 ounces creamy goat cheese, crumbled

1 cup grated Parmesan, plus 1/4 cup for sprinkling

1 extra-large egg, lightly beaten

1 1/2 - 2 pounds shredded mozzarella, plus extra for topping the lasagna

Preheat the oven to 400°.
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 of the 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, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 13 by 2-inch 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 1/3 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, or until the cheese is bubbly and browned.

Recipe adapted slightly from Barefoot Contessa Family Style cookbook