Ina’s Turkey Sausage Lasagna

What’s the best leftover you can think of that’s delicious served cold? Revenge? Close. For me, it’s anything red sauce pasta, which is how I cam to test drive Ina Garten’s Turkey Sausage Lasagna as part of my Hurricane Dorian readiness plan. This was beyond simple to make and will absolutely be a staple in my winter recipe box for years to come.

Ina Garten’s Turkey Sausage Lasagna

  • 2 T. olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1.5 pounds of sweet Italian turkey sausage
  • 28oz. can of crushed tomatoes
  • 6oz. can of tomato paste
  • 1/4 c. Italian parsley, chopped
  • 1/2 c. fresh basil, chopped
  • 2 tsp. kosher salt
  • 3/4 tsp. ground black pepper
  • 1 pound of lasagna noodles
  • 4 oz. creamy goat cheese
  • 15 oz. ricotta cheese
  • 1 c. grated Parmesan, plus more for sprinkling
  • 1 egg, beaten
  • 1 pound fresh mozzarella, thinly sliced
  1. Preheat oven to 400F.
  2. Heat the oil over medium-high heat. In a large saute pan, cook the onion until translucent, about 5 minutes, stirring often. Add the garlic and cook another minute or two.
  3. Add sausage and cook until no longer pink.
  4. In very hot tap water or almost boiling water off of the stove, add the lasagna noodles and cook for 20 minutes.
  5. Add the tomatoes, tomato paste, 2 T. of parsley, basil, 1.5 tsp. of salt, 1/2 tsp. of pepper. Simmer over medium-low heat for 15 minutes until thickened.
  6. While sauce and noodles are cooking, combine the ricotta, goat cheese, 1 c. of Parmesan, egg, 2 T. of parsley, 1/2 tsp. of salt, and 1/4 tsp of pepper.
  7. By now all of your layers should be ready to assemble. Get out a 9×13″ baking dish and repeat three times…
    1. Sauce
    2. Pasta
    3. Ricotta mixture
    4. Final layer, top with extra Parmesan or cheese on hand.
  8. Bake for 30-45 minutes, until sauce is bubbling.


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