Lasagna Lovers Unite! I found this recipe in Ina Garten’s Barefoot Contessa Family Style cookbook and I simply adore this recipe. This is an impressive dish to serve to guests. I am not sure how to describe the incredible delectable taste of goat cheese and sausage, nestled between layers of hot tender pasta and rich marinara. All I know is that we kept poking our forks into the serving dish for just “one last taste.” Give me the strength! I promise you will love this recipe. Unfortunately, I didn’t take a picture of the lasagna. I simply couldn’t wait to get my paws on this food! Happy cooking!

2 tablespoons olive oil

1 chopped yellow onion

2 garlic cloves, minced

1 1/2 pounds sweet Italian turkey 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

Kosher Salt

Freshly ground black pepper

1/2 pound lasagna noodles (about 6)

15 ounces ricotta cheese

3 to 4 ounces creamy goat cheese, crumbled

1 cup grated parmesan cheese, plus 1/4 cup for sprinkling

1 extra large egg, lightly beaten

1 pound fresh mozzarella, thinly sliced

Preheat oven to 400 degrees.

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 ricotta, goat cheese, 1 cup Parmesan cheese, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 sauce into a 9 x 12 x 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 cheese. Bake for 30 minutes, until the sauce bubbles.

*I used half cottage cheese and half ricotta (because I didn’t have enough ricotta on hand) and it turned out incredible. I imagine using all ricotta to be simply amazing!