Turkey Lasagna

Hello friends! Sorry it’s been awhile. I have time for a quick update, and then it’s back to work. (One more paper to write; the end is in sight!)

The end-of-the-semester frenzy has wreaked havoc on our usual schedules. While I pride myself on my housekeeping abilities, dishes have a tendency to pile up in the kitchen sink when Gabe and I are busy studying. And since I hate messes, I’ve started to avoid the kitchen like the plague.

So aside from Gabe’s birthday dinner on Monday night, not much cooking has been happening around here lately. I did make turkey lasagna last weekend so we could eat leftovers all week long. (It takes two people a surprising amount of time to eat this much lasagna.) I adore this recipe. The goat cheese gives it a bit of a tang, and anything with a pound of fresh mozzarella is destined to be delicious.

Okie dokie, it’s back to paper-writing for me. Two more days until my library books (and therefore my paper) are due!

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• 2 Tbs. olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1 lb. sweet Italian turkey sausage, casings removed
• 1 (28-oz.) can crushed tomatoes in tomato puree
• 1 (6-oz.) can tomato paste
• 1/4 cup chopped fresh flat-leaf parsley, divided
• 1/2 cup chopped fresh basil leaves
• 2 tsp. kosher salt
• 3/4 tsp. freshly ground black pepper
• 8 oz. no-boil lasagna noodles
• 15 oz. ricotta cheese
• 4 oz. goat cheese, crumbled
• 1 cup shredded Parmesan, plus 1/4 cup for sprinkling
• 1 large egg, lightly beaten
• 1 lb. fresh mozzarella, thinly sliced

Preheat oven to 400° F.

Heat olive oil in a large 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 Tbs. of the parsley, the basil, 1 1/2 tsp. of the salt, and 1/2 tsp. pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 Tbs. of parsley, remaining 1/2 tsp. salt, and 1/4 tsp. pepper. Set aside.

Ladle 1/3 of the sauce into a 9 x 13 baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the lasagna noodles, half the mozzarella, half the ricotta, and 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.

Serves 12.

Source: Slightly adapted from Barefoot Contessa.

Nutrition facts (per serving): 391 calories, 19 g fat (9.7 sat), 25.7 g carbs, 1.6 g fiber, 29.7 g protein.