Barefoot Contessa's Lasagna

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

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

Recipe

• 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, 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.
• 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 ½ teaspoon salt, and ¼ 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 ¼ cup of parmesan.
• 6 bake for 30 minutes, until the sauce is bubbling.