Lasagna with Turkey Sausage

Ingredients

• 8 servings pepper black freshly ground
• 28 ounce canned tomatoes crushed canned
• 1 extra large eggs lightly beaten
• 0.5 cup basil leaves fresh chopped
• 0.3 cup flat-leaf parsley fresh divided chopped
• 1 pound mozzarella cheese fresh thinly sliced
• 2  garlic cloves minced
• 3 ounces creamy goat cheese crumbled
• 1.5 pounds turkey sausage sweet italian
• 8 servings kosher salt 
• 0.5 pound lasagna noodles 
• 2 tablespoons olive oil 
• 1 cup parmesan grated for sprinkling
• 15 ounces ricotta cheese 
• 6 ounce tomato paste canned
• 1 cup onion yellow chopped (1 onion)

Equipment

• bowl
• frying pan
• ladle
• oven
• baking pan

Directions

1. Preheat the oven to 400 degrees F.
2. Heat the olive oil in a large (10 to 12-inch) skillet.
3. Add the onion and cook for 5 minutes over medium-low heat, until translucent.
4. Add the garlic and cook for 1 more minute.
5. 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.
6. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
7. Meanwhile, fill a large bowl with the hottest tap water.
8. Add the noodles and allow them to sit in the water for 20 minutes.
9. Drain.
10. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
11. 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 third of the sauce.
12. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.
13. Sprinkle with 1/4 cup of Parmesan.
14. Bake for 30 minutes, until the sauce is bubbling.