Ricotta is better with fat in it

I've been super MIA lately! We were on vacation last week and I've been pretty busy. I just finished the Wilton Cake Decorating Course 1. I'll post about that later! I also haven't been cooking/baking a ton lately because Danimal's been traveling for work a lot.

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!

Turkey Lasagna
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
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
2 packages frozen chopped spinach (or fresh!), thawed & water squeezed out

Directions
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.  Fully cook noodles according to package directions.

In a medium bowl, combine the ricotta, goat cheese, spinach, 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.