Barefoot Contessa Lasagna

Birthday dinners are always celebrated at the Treehouse with a homemade meal. Feeding my family is something that I enjoy very much and to celebrate my stepdaughters' 20th Birthday I made lasagna compliments of The Barefoot Contessa. I was so pleased with the presentation when it came out of the oven that I forgot to take a photo so, the one you see above is borrowed. Please forgive me! I don't know what I was thinking. The total prep time was 1 hour and fifteen minutes. I used a 11x14 pan instead of the 9x13 and I am so glad I did because it was almost bubbling over the sides of the pan. The flavor was incredible!!! I would say that this recipe is hearty, satisfying and not too saucy. The original recipe only called for 30 minutes in the oven at 350 degrees. Since I made and assembled my lasagna that morning I placed it in the fridge and increased the baking time to 1 hour. I covered the lasagna with foil before going into the oven then removed after 45 minutes. That allowed just enough time for the top to get nice and brown. After the lasagna had baked for one hour I turned the oven off, put the foil back on, and left it in for another 30 minutes. The extra time to set made all the difference in the world when it came time to slice and plate for the guests. Everyone commented on how delicious the recipe was and even requested second helpings. I plan on making it again real soon! The recipe serves 12 when using an 11x14 pan.

Ingredients:

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

Directions
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.