A few weekends ago we had Danimal's best friend Matt and his fiance over for dinner and a game of Seinfeld Scene-It. As you can tell, I'm a fan of Ina Garten recipes. The few times I've made lasagna, I've used recipe from Cooking Light... I like it, but I don't love it. Ina Garten's recipe has great flavor! I think the difference is that I used real ricotta cheese instead of fat-free... major difference in the richness obviously!
adapted from Ina Garten
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced (I think I used 4)
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
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles (1 package whole wheat lasagna noodles)
15 ounces ricotta cheese
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced
2 packages frozen chopped spinach (or fresh!), thawed & water squeezed out
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.
In a medium bowl, combine the ricotta,
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.