We recently made this updated variation of the Cucina Marinello lasagna we have posted before, this time using a few different ingredients, most notably the turkey sweet sausage, resulting in a lighter dish than classic beef lasagna. If you're not a fan of the flavorings in sausage, you can use ground turkey instead. Make it your own with vegetables or different cheeses, and enjoy!
Add onion and cook 5 minutes over medium-low heat until translucent, then add the garlic and cook for 1 additional minute.
Add the sausage and ground sirloin, breaking apart with a fork, and cook until meat is no longer pink
Add the tomatoes, tomato paste, basil, salt and pepper, and simmer uncovered over medium-low heat for about 20 minutes.
To prepare lasagna noodles: Fill a large pot ⅔ with water, cover and bring water to a rolling boil over high heat. Generously salt the water, add a splash of olive oil, and the lasagna. Cook until al dente (firm to the bite); stir occasionally, about 8 to 10 minutes. Drain and hang the strips side by side over the edge of the pot allowing time for the lasagna to cool slightly.
To make the ricotta mixture: In a medium bowl, add the ricotta, goat cheese (if using), 1 cup of Parmesan, eggs, ½ teaspoon salt, ¼ teaspoon pepper and mix until smooth. Set aside.
To assemble the lasagna: Evenly spread ½ cup of the sauce over the bottom of a large baking pan (13 by 9 by 3-inch).
Continue by layering as follows:
Arrange a single layer of noodles lengthwise overlapping the edges slightly to cover the bottom of the pan,
Using a spatula, continue layering, spreading ½ of the ricotta mixture, ½ the mozzarella, and 2 cups of sauce over the noodles.