This is adapted from Ina Garten’s ‘Barefoot Contessa Family Style’ and it’s really good. We had this for dinner last Friday with a big bowl of peas and corn, Saturday Brock and I were out, Sunday was my Dad’s birthday celebration at their house and last night, the girls and I had a wide variety of leftovers to choose from. But this lasagna may well become my ‘regular’ lasagna – enjoy!
Chicken Sausage Lasagna
1 onion, finely chopped AND 4 cloves of garlic, finely minced
1 1/2 lbs. chicken-apple sausage (about 5 large), casings removed – or turkey, or something spicy if that’s what you’d prefer but a bit sweet seems to compliment everything perfectly
1, 28 oz/796 mL can diced tomatoes
1, 5.5 oz/156 mL can tomato paste
1, 700 mL bottle, passata (strained tomatoes)
1/4 c. fresh parsley, chopped
1/2 c. fresh basil, chopped (there was none available when I made this so I used 1 package of thawed and drained frozen spinach)
1 t. EACH salt AND freshly ground pepper
10–12 oven ready lasagna noodles (enough for 2 layers – fresh would still be my first choice)
2 c. (about 15 oz or 500 mL) ricotta cheese
1 c. EACH (about 8 oz or 250 mL) crumbled goat cheese AND freshly grated Parmesan cheese
3 c. grated mozzarella or the equivalent thinly sliced
Heat a bit of oil in a large skillet and saute the onion and garlic for a few minutes until softened. Add in the sausage and cook until there is no longer any pink showing, stirring regularly to keep it broken up – this should take about 10 minutes.
Add in the diced tomatoes, tomato paste, passata, half of the parsley, the basil, salt and pepper, stir well and simmer uncovered for about 20 minutes until it’s all thickened up a bit. Preheat the oven to 400.
In a large bowl, stir together the ricotta cheese, goat cheese, Parmesan and eggs (this is where I added my spinach), and set aside. Grease your lasagna pan (I use an over-sized 9 x 13 lasagna casserole), and have the noodles ready.
To assemble, ladle 1/3 of the sauce into the casserole to cover the bottom then lay down 1 layer of noodles, 1 c. of the grated mozzarella (or 1 layer of thinly sliced), half of the ricotta mixture then another 1/3 of the sauce. Follow with the second layer of noodles, 1 cup of mozzarella, the rest of the ricotta mixture and then the rest of the sauce. I sprinkled the top with the last of the mozzarella and a little bit of extra Parmesan – but do this for the last 15 to 20 minutes of cooking time only.
Bake for an hour +, until the sauce is bubbling throughout (remember to add the cheese at the end). Cook it longer if you’ve made it ahead and it’s cold, but watch to make sure it doesn’t get too brown. Allow it to rest for 15 minutes before cutting into it.
- Category: Sausage, Lasagna, Goat Cheese