Lasagna Imbotito Food

BAREFOOT CONTESSA'S LASAGNA

Barefoot Contessa's Lasagna image

Make and share this Barefoot Contessa's Lasagna recipe from Food.com.

Provided by cookinginmarin

Categories One Dish Meal

Time 1h

Yield 1 Lasagna, 8-10 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 lbs hot Italian sausage, casings removed
1 (28 ounce) can crushed tomatoes in puree
1 (6 ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaf
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1/2 lb lasagna noodle
15 ounces ricotta cheese
3 -4 ounces creamy goat cheese, crumbled
1 cup grated parmesan cheese, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 lb fresh mozzarella cheese, thinly sliced

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.

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