Ingredients
-
2
-
1
-
2
-
1 1/2
-
1
-
1
-
1/4
-
1/2
-
2
-
3/4
-
-
-
-
-
Directions
Barefoot Contessa’s Lasagna, Great served with a salad, garlic bread and a nice Chianti! Very generous servings., Loved the recipe! used mild sausage and added ground beef, because I like a meaty lasagna. Everything else the same. It was not runny. I did not use “hottest tap water” for the noodles, but used boiling water and left it for 15 minutes.. The noodles were al dente when I created the layers; perfect by the time we served. The goat cheese makes this recipe., Fantastic lasagna recipe! The only adjustment I will make next time is to eliminate the salt. There was enough there from the hot sausages.
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Steps
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1
Done
|
Preheat the Oven to 400 Degrees F. |
|
2
Done
|
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 Teaspoons of the Salt, and Teaspoon Pepper. Simmer, Uncovered, Over Medium-Low Heat, For 25-30 Minutes, Until Thickened and Tomatoes Have Reached Desired Taste. |
|
3
Done
|
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. |
|
4
Done
|
in a Medium Bowl, Combine the Ricotta, Goat Cheese, 1 Cup of Parmesan, the Egg, the Remaining 2 Tablespoons of Parsley, Remaining Teaspoon Salt, and Teaspoon Pepper. Set Aside. |
|
5
Done
|
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 Cup of Parmesan. |
|
6
Done
|
Bake For 30 Minutes, Until the Sauce Is Bubbling. |
