Lasagna Bolognese
 
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!
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound Italian sweet turkey sausage (or 1 pound ground turkey)
  • 1 pound ground sirloin
  • 1 28-ounce can crushed tomatoes
  • 1 6-ounce can tomato paste
  • ½ cup fresh basil leaves, chopped
  • 1½ teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ pound lasagna noodles
  • 1 pound ricotta cheese
  • 3-4 ounces goat cheese (optional)
  • 1¼ cup freshly grated Parmesan cheese
  • 2 eggs, lightly beaten
  • 1-pound shredded mozzarella
Instructions
  1. Preheat oven to 400F degrees.
  2. To make the sauce:
  3. In a large skillet, heat the oil.
  4. Add onion and cook 5 minutes over medium-low heat until translucent, then add the garlic and cook for 1 additional minute.
  5. Add the sausage and ground sirloin, breaking apart with a fork, and cook until meat is no longer pink
  6. Add the tomatoes, tomato paste, basil, salt and pepper, and simmer uncovered over medium-low heat for about 20 minutes.
  7. 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.
  8. 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.
  9. 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).
  10. Continue by layering as follows:
  11. Arrange a single layer of noodles lengthwise overlapping the edges slightly to cover the bottom of the pan,
  12. Using a spatula, continue layering, spreading ½ of the ricotta mixture, ½ the mozzarella, and 2 cups of sauce over the noodles.
  13. Repeat, layering pasta, ricotta mixture, mozzarella, sauce.
  14. End by sprinkling ¼ cup Parmesan on top.
  15. Bake for 30 minutes uncovered or until bubbly and a knife inserted in the center comes out hot to the touch.
  16. Allow to cool for 10 to 15 minutes. Cut into 3-inch squares and serve.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2020/10/21/lets-have-lasagna/