Lasagna and Caesar Salad

Lasagna

Adapted from Barefoot Contessa

Ingredients

• 2 tablespoons olive oil

• 1 cup chopped yellow onion (1 onion)

• 2 garlic cloves, minced

• 1 1/2 pounds sweet Italian sausage, casings removed

• 1 (28-ounce) can crushed tomatoes in tomato puree

• 1 (6-ounce) can tomato paste

• 1/4 cup chopped fresh flat-leaf parsley, divided

• 1/2 cup chopped fresh basil leaves

• 2 teaspoons kosher salt

• 3/4 teaspoon freshly ground black pepper

• 1/2 pound lasagna noodles (no boil type)

• 15 ounces ricotta cheese

• 3 to 4 ounces creamy goat cheese, crumbled

• 1 cup grated Parmesan, plus 1/4 cup for sprinkling

• 1 extra-large egg, lightly beaten

• 1 pound shredded mozzarella

Directions

Preheat the oven to 400 degrees F.

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 of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-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 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

*If cooking from frozen, allow it to thaw first. If lasagna has been in your fridge (MEAL SWAP) then allow it to sit on the counter for 30-60 minutes before cooking. You will probably need to add another 10 minutes of baking time since it has been in the fridge.