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Barefoot Contessas Lasagna

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Ingredients

Adjust Servings:
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 lbs hot italian sausage, casings removed
1 (28 ounce) can crushed tomatoes in puree
1 (6 ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaf
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1/2 lb lasagna noodle
15 ounces ricotta cheese
3 - 4 ounces creamy goat cheese, crumbled
1 cup grated parmesan cheese, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten

Nutritional information

858
Calories
493 g
Calories From Fat
54.8 g
Total Fat
25.5 g
Saturated Fat
167.1 mg
Cholesterol
2426.2 mg
Sodium
42.4 g
Carbs
4.3 g
Dietary Fiber
6.1 g
Sugars
49.8 g
Protein
325g
Serving Size

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Barefoot Contessas Lasagna

Features:
    Cuisine:

    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.

    • 80 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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

    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.

    Avatar Of Kiana Blackburn

    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

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