Barefoot Contessa S Lasagna Recipe

Ingredients for Barefoot Contessa S Lasagna

• 2 tablespoons olive oil
• Yellow Onion
• Garlic Cloves
• Hot Italian Sausage
• Crushed Tomatoes In Puree
• 6 ounces canned tomato paste
• Fresh Flat Leaf Parsley
• Fresh Basil Leaf
• Kosher Salt
• Fresh Ground Black Pepper
• Lasagna Noodle
• Ricotta Cheese
• 4 ounces goat cheese
• Parmesan Cheese
• Extra Large Egg
• Fresh Mozzarella Cheese

How to Make Barefoot Contessa S Lasagna

1. Preheat oven to 400°F (200°C).
2. Heat 2 tablespoons olive oil in a large skillet over medium-low heat.
3. Add 1 medium onion, chopped, and cook for 5 minutes, until translucent.
4. Add 2 cloves garlic, minced, and cook for 1 minute more.
5. Add 1 pound Italian sausage, casings removed, and cook, breaking it up with a fork, for 8-10 minutes, or until no longer pink.
6. Stir in 28 ounces canned crushed tomatoes, 6 ounces canned tomato paste, 4 tablespoons chopped fresh parsley, 1/4 cup chopped fresh basil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
7. Simmer, uncovered, over medium-low heat for 25-30 minutes, or until thickened and flavors have melded.
8. Meanwhile, bring a large pot of water to a boil. Add 1 pound lasagna noodles and cook according to package directions until al dente. Drain and set aside.
9. In a medium bowl, combine 15 ounces ricotta cheese, 4 ounces goat cheese, 1 cup grated Parmesan cheese, 1 large egg, 2 tablespoons chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
10. Spread 1/3 of the meat sauce in the bottom of a 9x12 inch baking dish.
11. Layer half of the cooked noodles, half of the mozzarella cheese (about 8 ounces), half of the ricotta mixture, and another 1/3 of the meat sauce.
12. Repeat layers: remaining noodles, remaining mozzarella, remaining ricotta mixture, and the final 1/3 of the meat sauce.
13. Sprinkle with 1/2 cup grated Parmesan cheese.
14. Bake for 30 minutes, or until heated through and bubbly. Let stand for 10-15 minutes before serving.