Ina Garten’s Famous Lasagna
I ran into this Ina Garten recipe while I was reading this article from The Kitchn. They tried 4 famous lasagna recipes and Ina's won the competition and I thought it sounded really good. It's made with turkey sausage which would normally make me roll my eyes a little bit (same with turkey bacon) but the article really sold it to me. The turkey lasagna came out REALLY well, and I ate it for multiple days in a row. It was super flavorful and the noodles were the perfect texture, the tomato sauce was really bright, and the chunks of fresh mozzarella were to die for! It was also pretty simple to make!
Please like & subscribe & share with your friends 🫶
Ingredients:
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
One 28-ounce can crushed tomatoes in tomato puree
One 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 pound fresh mozzarella, thinly sliced
Changes I made to the recipe:
I misread the recipe and thought it said 1.5 lbs of fresh mozzarella and didn't realize until after I made it that it called for 1 lb. It was a happy mistake and when I make this recipe again, I'll probably bump it up to 2 lbs!
Instructions:
Preheat the oven to 400 degrees F.
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 12 by 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 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, until the sauce is bubbling.
Try this recipe today!
Ina Garten's Turkey Lasagna
The Kitchn article
