Barefoot Contessa's Lasagna

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Great served with a salad, garlic bread and a nice chianti! Very generous servings.

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Steps

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Preheat the oven to 400 degrees f.

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Heat the olive oil in a large skillet.

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Add the onion and cook for 5 minutes over medium-low heat , until translucent.

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Add the garlic and cook for 1 more minute.

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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.

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Add the tomatoes , tomato paste , 2 tablespoons of the parsley , the basil , 1 teaspoons of the salt , and teaspoon pepper.

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Simmer , uncovered , over medium-low heat , for 25-30 minutes , until thickened and tomatoes have reached desired taste.

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Meanwhile , fill a large bowl with the hottest tap water.

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Add the noodles and allow them to sit in the water for 20 minutes.

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Drain.

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In a medium bowl , combine the ricotta , goat cheese , 1 cup of parmesan , the egg , the remaining 2 tablespoons of parsley , remaining teaspoon salt , and teaspoon pepper.

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Set aside.

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Ladle 1 / 3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish , spreading the sauce over the .

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Ingredients

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olive oil, yellow onion, garlic cloves, hot italian sausage, crushed tomatoes in puree, tomato paste, fresh flat-leaf parsley, fresh basil leaf, kosher salt, fresh ground black pepper, lasagna noodle, ricotta cheese, goat cheese, parmesan cheese, extra-large egg, fresh mozzarella cheese