This lasagna is absolutely amazing, seriously! The goat cheese makes it so delicious! If you are a cheese lover, then this is your recipe!
Serves: 8
Ingredients:
2 tbsp olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1 1/2 pounds free range Italian turkey sausage, casings removed (optional: Vegetarian sausage can be used)
1 28oz can organic crushed tomatoes in tomato puree
1 6oz can organic tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1 cup chopped fresh basil leaves (save half for garnish)
2 tsp sea salt
3/4 tsp freshly ground black pepper
1/2 pound wholegrain lasagna noodles or Gluten Free noodles
15 ounces reduced fat 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 pound fresh skim mozzarella, thinly sliced
Directions:
Preheat the oven to 400 degrees F.
Heat olive oil in a large skillet. Saute onion and cook for 5 minutes over medium-low heat, until tender. 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 meat sauce into a 13 x 9 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 meat sauce. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability), the rest of the mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Garnish with fresh basil, and let stand for 5 minutes before cutting.
Note: For optimal slicing, make and bake the lasagna the day before. Heat it up again before slicing.
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