Ina Garten Turkey Lasagna
Ina Garten's turkey lasagna is a favorite. We also have chicken, mushrooms, and spinach lasagna. It's the best thing I've ever tasted. It is thick and savory, exactly what is desired in a comfort meal. Perfect for a supper with the family or for the festive table. Your guests will be impressed!
Servings 8
Ingredients
- Two Tablespoons of Olive Oil
- One Cup of Minced Onion
- Two finely chopped garlic cloves
- Remove the casings from 1 1/2 pounds of mild Italian turkey sausage.
- Crushed tomatoes, one 28-ounce can
- 1 can of tomato paste, 6 ounces
- Parsley, fresh, chopped, one-fourth cup
- One-half cup of fresh basil, chopped
- Kosher salt, 1 3/4 teaspoons total, divided
- Black pepper, fresh, 3/4 teaspoon
- 8 ounces of dried lasagna noodles
- Ricotta cheese, 15 ounces
- Four fluid ounces of goat cheese, crumbled
- Amount of grated Parmesan: 1 cup, plus 1/4 cup for the top
- A single egg, beaten briefly
- 1 pound of fresh mozzarella cheese, sliced thinly
Instructions
- Heavy-duty skillet with olive oil. Add onion and simmer for 5 minutes until transparent. Warm the garlic. With a wooden spoon, crumble the sausage. C Cook until no longer pinkish, 8-10 minutes
- Add tomato paste, parsley, basil, and seasonings to taste. Simmer, uncovered, for 15 to 20 minutes, or until reduced and thickened
- Pour hot tap water into a big rectangular dish. Soak lasagna noodles for 20 minutes. Tong the noodles to prevent sticking. Drain and spread on parchment. Colander-clogged noodles
- Combine ricotta, goat cheese, 1 cup Parmesan, egg, 2 tablespoons parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Ignore
- Preheat oven at 400 F
- Spread 1/3 sauce in a 9x13 dish. Layer half the spaghetti, mozzarella, ricotta, and sauce. Add remaining pasta, cheese, and sauce. Parmesan 1/4 cup
- Cover and bake until the noodles are soft and the sauce is boiling. 1-2 minutes of broiling is optional. Slice and serve after 15 minutes