Privacy guaranteed - Your email is not shared with anyone.

Mom made this awesome lasagna for Sunday dinner

Discussion in 'Food Forum' started by The Pontificator, Feb 12, 2006.

  1. The Pontificator

    The Pontificator Angry Samoan

    Likes Received:
    Sep 18, 2000
    Dayum it was delizioso!

    Sorry for the formatting of the recipe in the text file. How come it looks like that?
  2. MrsKitty


    Likes Received:
    Mar 23, 2003
    Lasagna with Turkey Sausage

    Serves: 8

    2 TBS olive oil
    1 cup chopped yellow onion
    2 garlic cloves, minced
    1 1/2 lbs. sweet italian turkey sausage, casings removed
    1 28-oz. can crushed tomatoes in tomato puree
    1 6-oz. can tomato paste
    1 tsp. fennel seed
    1/2 tsp. dried hot pepper flakes
    1/4 cup chopped fresh leaf flat parsley, divided
    1/2 cup chopped fresh basil leaves
    Kosher or Sea Salt
    Freshly ground black pepper
    1/2 lb. lasagna noodles
    15 oz. ricotta cheese
    3-4 oz. creamy goat cheese, crumbled
    1 cup grated parmesan cheese plus 1/4 cup for sprinkling
    1 extra-large egg, lightly beaten
    1 lb. fresh mozzarella, thinly sliced

    Preheat oven to 400 degrees.

    Heat the olive oil in a large 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 8-10 minutes or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the chopped parsley, the basil, the fennel seed, the dried hot pepper flakes,1-1/2 teaspoons salt, and 1/2 teaspoons of black pepper. Simmer, uncovered, over medium-low heat for 15-20 minutes until thickened.

    Meanwhile, fill a large bowl with the hottest tap water. Add the lasagna 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 tsp. salt, and 1/4 tsp. pepper. Set Aside.

    Ladle 1/3 of the sauce into a 9x12x2-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 mixture, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan cheese.

    Bake for 30 minutes, until the sauce is bubbling.