Saturday, December 7, 2013

Four Cheese Lasagna with Turkey Sausage

Four Cheese Lasagna with Turkey Sausage

I usually make the sauce a day ahead and then assemble the lasagna the next day, but that isn't required- I just like it that way because I don't feel like I spend quite so much time straight in the kitchen working on this. I also usually assemble the lasagna the morning I'm serving it, then refrigerate all day before popping in the oven for dinner. Again, this isn't necessary, but it makes the dinner rush seem less hectic.

-1 box whole wheat lasagna noodles
-2 Tbsp olive oil
-1 onion, diced
-6 cloves garlic, minced
-1 (29 oz) can crushed tomatoes
-1 (6 oz) can tomato paste
-2 tsp salt, divided use
-1 tsp black pepper, divided use
-1/4 tsp red pepper flakes
-1 Tbsp sugar
-1 Tbsp Italian seasoning
-1 egg
-1 (15 oz) container part-skim ricotta
-4 oz goat cheese
-1 c shredded parmesan cheese
-2 c part-skim mozzarella cheese

Soak noodles in hot tap water for 20 minutes, then drain.

While noodles soak, heat olive oil in large pot over medium heat. Cook turkey sausage, breaking up with a spoon while cooking, until it is cooked through. Set sausage aside. Place onion in the same pot, over medium heat. Cook 10 minutes, stirring. Add garlic, cook 1 additional minute. Add crushed tomatoes, tomato paste, 1 1/2 tsp salt, 1/2 tsp black pepper, red pepper flakes, sugar and Italian seasoning. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat.

While sauce is simmering, in a medium bowl, combine egg, ricotta, goat cheese, parmesan, 1/2 tsp salt and 1/2 tsp pepper. Stir to combine.

Grease a 13 x 9 dish. Spread 1/3 the sauce on the bottom of the pan. Top with a layer of noodles. Top the noodles with 1/2 of the cheese mixture. Sprinkle that with 1 c mozzarella. Repeat layers of sauce, noodles, cheese mixture. Top with remaining sauce and sprinkle with remaining 1/2 c mozzarella. Bake at 400 for 20-30 minutes, until browned on the edges.

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