Turkey lasagna

  • Preparation Time20 mins
  • Cooking Time60 mins
  • Serves8
  • DifficultyEasy
225g lasagna sheets
2 tbsp olive oil
1 yellow onion, chopped
2 garlic cloves, minced
700g sweet Italian turkey sausage, casings removed
1 (800g) can chopped tomatoes in tomato puree
1 (175g) can tomato puree
4 tbsp chopped fresh flat-leaf parsley
100g chopped fresh basil leaves
Freshly ground black pepper
425g ricotta cheese
75 to 100g creamy goat cheese, crumbled
100g grated Parmesan, plus 25g for sprinkling
1 extra-large egg, lightly beaten
450g fresh mozzarella, thinly sliced
1) Preheat the oven to 200C/Gas mark 6. Fill a large bowl with the hottest tap water, add the noodles and allow them to sit in the water for 20 minutes. Drain and set aside.

2) Meanwhile, heat the olive oil in a large (25 to 30cm) 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.

3) Add the tomatoes, tomato puree, 2 tbsp of the parsley, the basil, 1 1/2 tsp salt and 1/2 tsp pepper. Simmer, uncovered, over a medium-low heat, for 15 to 20 minutes, until thickened.

4) In a medium bowl, combine the ricotta, goat cheese, 100g of Parmesan, the egg, the remaining 2 tbsp of parsley, 1/2 tsp salt and 1/4 tsp pepper. Set aside.

5) Ladle one third of the meat into a 22.5 by 30 by 5cm deep rectangular baking dish, spreading it over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta and another third of the sauce.

6) Add the rest of the pasta, mozzarella, ricotta, and finally the remaining sauce. Sprinkle with 25g of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

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