Turkey Sausage Lasagna
- 2 tablespoons olive oil
- 1 medium yellow onion, small dice
- 5 medium garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 1 pound uncooked turkey Italian sausage, casings removed
- 2 (28-ounce) cans crushed tomatoes
- 1 (15- to 16-ounce) container whole-milk ricotta cheese
- 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
- 1 large egg, lightly beaten
- 2 tablespoons finely chopped fresh Italian parsley leaves
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 (8- to 9-ounce) box no-boil lasagna noodles (12 noodles)
- 12 ounces shredded whole-milk mozzarella cheese (about 3 cups)
- 1/4 cup finely grated Parmesan cheese (about 3/4 ounce)
- Olive oil, for coating the foil
- 1 tablespoon finely chopped fresh Italian parsley leaves
- Produce
- Italian parsley, fresh leaves (3 tablespoons)
- Oregano, dried (1 teaspoon)
- Tomatoes (2 (28-ounce) cans)
- Yellow onion, medium small (1)
- Meat
- Turkey italian sausage (1 pound)
- Cooking & Baking
- Black pepper, Freshly ground (2)
- Garlic cloves, medium (5)
- Kosher salt (1)
- Kosher salt (1/2 teaspoon)
- Olive oil (2 tablespoons)
- Olive oil (1)
- Red pepper flakes (1/2 teaspoon)
- Pasta & Grains
- No-boil lasagna noodles (1 (8- to 9-ounce) box)
- Dairy
- Parmesan (3/4 cup)
- Whole-milk mozzarella cheese (12 ounces)
- Whole-milk ricotta cheese (1 (15- to 16-ounce) container)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published March 8, 2012 (11 months ago).
50 people saved this recipe.
