Cooking With Love: Lasagna

Every month or so I try to go pay a visit to my grandparents. I'm so lucky to have them in my life- they are amazing, generous people so I enjoy spending time with them.  I like to go over to their house and make them dinner. I usually serve something a little more special than your average weeknight meal just to show them that I care. Last time I made Barefoot Contessa's turkey lasagna. Please try this recipe! It's time consuming but so worth it. It's 10 times better than using a jarred sauce or the recipe on the back of the no-boil lasagna noodles. I served it with some garlic bread, red wine, and fresh salad. Save this recipe for the next time you have a family get-together- it serves a TON.

Me & my grandparents at my college graduation

Turkey Lasagna

Adapted from this recipe from Barefoot Contessa

Ingredients:

• 2 tablespoons olive oil
• 1 cup chopped yellow onion (1 onion)
• 2 garlic cloves, minced
• 1 1/2 pounds hot 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 (once again I used whole wheat)
• 15 ounces ricotta cheese (I used part-skim)
• 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

To make:

1. Preheat the oven to 400 degrees F.
2. 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.  (This sauce is delicious and would be great over any pasta if you don't have time to make an entire lasagna)
3. 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.
4. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
5. 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.