Lasagna with Turkey Sausage

The recipe Lasagna with Turkey Sausage could satisfy your Mediterranean craving in around 1 hour and 55 minutes. For $3.55 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This main course has 704 calories, 46g of protein, and 38g of fat per serving. This recipe serves 8. A couple people made this recipe, and 22 would say it hit the spot. It is brought to you by Foodnetwork. If you have fresh basil leaves, ricotta cheese, kosher salt, and a few other ingredients on hand, you can make it. With a spoonacular score of 90%, this dish is amazing. If you like this recipe, you might also like recipes such as Turkey Sausage Lasagna, Turkey Sausage and Mushroom Lasagna, and Spinach and Turkey Sausage Lasagna.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 95 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 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, 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 third 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.

 

Step by step:

1. Preheat the oven to 400 degrees F.

2. Heat the olive oil in a large (10 to 12-inch) skillet.

3. Add the onion and cook for 5 minutes over medium-low heat, until translucent.

4. Add the garlic and cook for 1 more minute.

5. 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.

6. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

7. Meanwhile, fill a large bowl with the hottest tap water.

8. Add the noodles and allow them to sit in the water for 20 minutes.

9. Drain.

10. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

11. 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 third of the sauce.

12. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan.

13. Bake for 30 minutes, until the sauce is bubbling.

Nutrition Information:

covered percent of daily need

 

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