Description
Great served with a salad, garlic bread and a nice chianti! Very generous servings.
Ingredients
- Olive Oil
- Yellow Onion
- Garlic Cloves
- Hot Italian Sausage
- Crushed Tomatoes In Puree
- Tomato Paste
- Fresh Flat-leaf Parsley
- Fresh Basil Leaf
- Kosher Salt
- Fresh Ground Black Pepper
- Lasagna Noodle
- Ricotta Cheese
- Goat Cheese
- Parmesan Cheese
- Extra-large Egg
- Fresh Mozzarella Cheese
Instructions
- Preheat the oven to 400 degrees f
- 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 to 10 minutes, or until no longer pink
- Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 teaspoons of the salt, and teaspoon pepper
- Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste
- 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 teaspoon salt, and 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 cup of parmesan
- Bake for 30 minutes, until the sauce is bubbling