Turkey Sausage Lasagna

Ingredients

• 12 servings pepper black freshly ground
• 56 ounce canned tomatoes crushed canned
• 1 large eggs lightly beaten
• 5 medium garlic clove finely chopped
• 1 pound turkey sausage italian uncooked
• 0.5 teaspoon kosher salt 
• 12 servings olive oil for coating the foil
• 1 teaspoon oregano dried
• 8 ounce no boil lasagna noodles (12 noodles)
• 0.8 ounce parmesan cheese finely grated
• 1 tablespoon parsley fresh italian finely chopped
• 0.5 teaspoon pepper red
• 3 cups whole-milk mozzarella shredded
• 15 ounce ricotta cheese 
• 1 medium onion yellow

Equipment

• frying pan
• oven
• wire rack
• baking pan
• wooden spoon
• aluminum foil
• dutch oven

Directions

1. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
2. Add the onion, garlic, oregano, and red pepper flakes, season with salt and pepper, and cook, stirring occasionally, until the onion has softened, about 8 minutes.Increase the heat to medium high, add the sausage, and cook, breaking up the meat into smaller pieces with a wooden spoon, until it’s no longer pink and is starting to brown, about 6 to 8 minutes.
3. Add the tomatoes, stir to combine, and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld and the sauce thickens slightly, about 30 minutes.
4. Heat the oven to 375°F and arrange a rack in the middle.
5. Spread 1/2 cup of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish.
6. Layer 3 of the noodles over the sauce. Top with another 1 1/2 cups of the sauce and spread it evenly to the edges of the dish. Using a spoon, dollop a third of the ricotta mixture evenly over the sauce and flatten the dollops with the back of the spoon (the mixture will spread out more as it cooks).
7. Sprinkle evenly with a quarter of the mozzarella.Make 2 more layers of noodles, sauce, ricotta, and mozzarella. Finish with a layer of the remaining noodles, sauce, and mozzarella.
8. Sprinkle with the Parmesan. Coat 1 side of a large piece of aluminum foil with olive oil and cover the dish tightly with the foil, oil-side down. (You can prepare the lasagna up to this point up to 1 day ahead and refrigerate; allow to come to room temperature before baking.)
9. Bake until the sauce is starting to bubble around the edges, about 20 minutes.
10. Remove the foil and continue baking until the top of the lasagna is browned, about 30 minutes more.
11. Remove the pan to a wire rack and let cool for 15 minutes.
12. Sprinkle with the parsley before slicing and serving.