Ina's Lasagna

 

Ok I guess I am a glutin for punishment, but I made my homemade mozzarella and ricotta yesterday. I made 1/2 recipe of each and worked out perfect for a 9x13. I used Boulder Sausage hot Italian, but recipe calls for turkey sausage, which is equally tasty, just not easy to find. 

Ingredients:

• 2 tablespoon EVO (using Italian sausage did not use, as meat had enough fat)
• 1 large onion, chopped
• 1 pound sausage, turkey or pork, hot or sweet
• 1-28 ounce jar Rao marinara
• 1/4 cup fresh parsley, chopped
• salt and pepper
• 4 ounces creamy goat cheese
• 1 cup grated Parmesan, plus 1/4 cup for sprinkling on top
• 1 large egg, beaten
• 1 pound fresh mozzarella, thinly sliced
• 15 ounce whole milk ricotta cheese
• 12 lasagna noodles, cooked to package directions (I use Jovial gluten-free)

Directions:

Preheat oven to 375-degrees

Lightly grease a 13x9-inch baking pan.

Combine the ricotta, goat cheese, Parmesan, parsley, egg and 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cook the sausage until no longer pink. Add the chopped onion and cook till softened. Add the Rao sauce and combine.

Spread a thin layer of meat sauce on the bottom of the baking pan. 

Layer 6 of the cooked lasagna noodles.

Next add half of the sliced mozarrella.

Add half of ricotta mixture.

Then 1/3rd of the meat sauce.

Repeat layers, remaining lasagna noodles, remaining mozarrella slices, ricotta mixture, and finally remaining sauce. Sprinkle with Parmesan.

Bake cover for about 50 minutes.