Easy Ina Garten Lasagna Recipe
DaRecipe – Easy Ina Garten Lasagna Recipe – I am back from Kansas and returned to work on Monday, but in truth, the trip left me short on words, so I thought it best to ease back in with something that requires little description. Just before I left for Kansas, I wanted the sort of comfort food that fills homes (and mouths) with warmth and familiarity. I made lasagna. When I arrived home, after 30 hours of travel, I discovered that my mother had had the same idea. Two Sundays ago, she and I were both making lasagna. On opposite sides of the world.
Preparation time Cook time Ready in
1 Hour 30 Minutes 1 Hour 30 Minutes
- 2 tablespoons olive oil
- 1 cup chopped yellow onion (1 onion)
- 2 garlic cloves, minced
- 1½ pounds sweet Italian turkey sausage, casings removed
- 1 (28-ounce) can crushed tomatoes in tomato puree
- 1 (6-ounce) can tomato paste
- ¼ cup chopped fresh flat-leaf parsley, divided
- ½ cup chopped fresh basil leaves
- 2 teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ pound lasagna noodles
- 15 ounces ricotta cheese
- 3 to 4 ounces creamy goat cheese, crumbled
- 1 cup grated Parmesan, plus ¼ cup for sprinkling
- 1 extra-large egg, lightly beaten
- 1 pound fresh mozzarella, thinly sliced
- Preheat the oven to 400 degrees F.
- 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, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- 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.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
- Ladle ⅓ 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 ⅓ of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling
I use regular lasagna noodles and always followed the directions exactly and the lasagna turned out just perfect but it could be a little less for you just depending on the type of the oven. You can always start off with baking time set to 20 minutes instead of 30 and just do a little taste test before adding any more time. HOpe that helps! Glad you and your grandson love this lasagna. We love it too and it’s the only one I make ever.