Barefoot Contessas Lasagna With Turkey Sausage Food

LASAGNA WITH TURKEY SAUSAGE

Steps:

• 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.

BAREFOOT CONTESSA'S LASAGNA WITH TURKEY SAUSAGE RECIPE

Steps:

• Heat the oven to 400 degrees F.
• In a large skillet, heat the olive oil, and add the onion and cook for 5 minutes over medium-low heat until the onions are tender. Add the garlic and cook for an additional minute.
• Add the sausage to the pan and continue to cook, breaking up the sausage with a wooden spoon as it cooks. Cook for 8 to 10 minutes.
• Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of salt, and 1/2 teaspoon pepper.
• Simmer the mixture uncovered over low heat for 15 to 20 minutes, until thickened.
• While the sauce is cooking, fill your 9" by 12" by 2" casserole with the hottest tap water. Add the noodles and let them sit in the water for 20 minutes. Drain the water out of the pan, dry the casserole pan, and set the noodles aside. Spray the pan with spray oil.
• Mix the ricotta, goat cheese, grated Parmesan, egg, 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper with a wooden spoon or rubber spatula until well blended.
• Spread 1/3 of the sauce onto the bottom of the casserole pan. Top with half of the lasagna noodles, then half of the mozzarella, half of the ricotta mixture, and 1/3 of the sauce. Repeat with the noodles, mozzarella, and ricotta mixture. Top with the rest of the sauce and sprinkle the shaved parmesan over the top.
• Bake the lasagna, uncovered, for 30 minutes, until bubbly. If you make it advance and refrigerate, bake it for 40 minutes, until bubbly.

LASAGNE - BAREFOOT CONTESSA'S RECIPE RECIPE - (3.5/5)

Steps:

• Preheat the oven to 400°F Heat the olive oil in a large skillet. Add onion and cook for 5 minutes over medium-low heat, until translucent. Add garlic and cook for 1 more minute. Add 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, basil, oregano, 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. 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. Cook the spinach and then drain thoroughly and squeeze out all moisture with towels. In a medium bowl, combine the ricotta, goat cheese, spinach, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside. Ladle a little of the sauce into a 9 by 12 rectangular baking dish, spreading the sauce over the bottom of the dish. Then add 3 layers as follows: pasta, mozzarella, ricotta, and sauce. Finish with sauce. (You might not use all of the noodles) Sprinkle with 1/4 cup of Parmesan. Bake for 30-45 minutes, until the top is bubbling. Let stand about 5-10 minutes before serving.

BAREFOOT CONTESSA'S LASAGNA

Steps:

• 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, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste.
• 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, remaining ½ teaspoon salt, and ¼ 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 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan.
• Bake for 30 minutes, until the sauce is bubbling.

TURKEY LASAGNA

Steps:

• 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 of the 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, remaining 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 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.

TURKEY LASAGNA ( BAREFOOT CONTESSA ) RECIPE - (4/5)

Steps:

• preheat oven to 400 Heat the olive oil add the onion and cook for 5 min over med. low heat, until translucent. Add the garlic and cook for 1 min more. Add the sausage and cook breaking it up for 10 min, or till no longerpink. Add tomatoes, pasted, 2 Tbl parsley, the basil, 1 tsp salt, 1/2 tsp pepper. Simmer uncovered, 15-20 min or until thickened. In a med. bowl, combine ricotta, goat cheese, 1 cup parmesan, egg, and remaining parsley. Ladle 13 sauce into pan then add layers as follows, pasta, mozzarella, ricotta, sauce. End with sauce, sprinke with parmesan. Bake 30 min, until bubbling.

LASAGNA WITH TURKEY SAUSAGE

Steps:

• Preheat oven to 400.
• Heat olive oil in large skillet.
• Add onion and cook 5 minutes over med-low heat until translucent.
• Add garlic and cook 1 minute.
• Add sausage and cook for 8- 10 minutes, or until no longer pink, while stirring occasssionally to break up the meat.
• Add tomatoes, paste, 2 tbsp parsley, basil, 1 1/2 tsp salt, and 1/2 tsp pepper.
• Simmer, uncovered for 15- 20 min until thickened.
• Meanwhile, fill a large bowl with very hot tap water.
• Add the noodles and allow to sit in the water 20 min.
• Drain.
• In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, egg, 2 tbsp parsley, 1/2 tsp salt and 1/4 tsp pepper.
• Set aside.
• Ladle 1/3 of the sauce into a 9 X 12 X 2" baking dish, spreading the sauce over the bottom.
• Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce.
• Repeat with the remaining ingredients in the same order.
• Sprinkle with 1/4 cup Parmesan cheese.
• Bake 30 minutes, until sauce is bubbling.
• Can be made ahead, and refrigerated until ready to bake for 30- 40 minutes.