Back in the Bean

Well hello hello my lovely ladies

I am reporting to you live from McBride after weeks away in the great North (QC) and the wild west (Denver) for my debut blog. (hold applause)

While in CO celebrating my littlest sister's 21st birthday, she and I decided to make my mom's new lasagna recipe (I think an Ina Garten aka Barefoot Contessa) recipe. This recipe is great because first of all, it uses goat cheez...mmmmmm....and second third and fourth turkey sausage, home-made sauce, GREAT noodle cooking technique. details to follow.

the recipe is:

LASAGNA WITH TURKEY SAUSAGE
serves 8

INGREDIENTS:
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan cheese, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Preheat the oven to 400 degrees

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 1/2 teaspoons salt, and 1/2 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, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9x12x2-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 third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan cheese. Bake for 30 minutes, until the sauce is bubbling.

To make ahead, refrigerate the assembled, unbaked lasagna. Bake for 30 to 40 minutes, until bubbly.

After making this recipe for the second time I have several suggestions. There never seems to be quite enough sauce for the incredibly huge and awesome amount of chzzzz mixture you end up with, so I would suggest just dbl'ing the sauce mixture. You could also easily substitute you're favorite sauce recipe. A great way to really AMP up this dish is adding layers of spinach or roasted (or raw) veggies of your liking. I definitely plan to try the spinach myself next go around, I'll let you know how it goes ;) Also want to comment on the noodle cooking method, IT'S AWESOME. Because you don't technically "cook" the noodles before assembling the lasagna, the sauce finishes them off nicely while in the oven and you end up with perfectly al dante layers every time. Really adds a nice texture to the soft ingredients of the lasagna. Even if you don't end up trying this recipe, I would strongly suggest trying the noodles.

Glad spring has sprung and summer is around the corner. Paul's grilling marinades to follow (i promise)

cheers!

Riane