Lasagna with Turkey Sausage

2 T olive oil

1 c chopped yellow onion

2 garlic cloves, minced

1 ½ lb sweet Italian turkey sausage, casings removed

1 28 oz can crushed tomatoes in tomato puree

1 6 oz can tomato paste

¼ c chopped fresh flat leaf parsley, divided

½ c chopped fresh basil leaves

salt

pepper

½ lb lasagna noodles

15 oz ricotta cheese

3 to 4 oz creamy goat cheese, crumbled

1 c grated Parmesan cheese, plus ¼ cup for sprinkling

1 extra large egg, lightly beaten

1 lb fresh mozzarella, thinly sliced

Preheat the oven to 400.

Heat the olive oil in a large 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 or the parsley, the basil, 1 ½ teaspoon salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In an medium bowl, combine the ricotta, goat cheese, 1 cup Parmesan, the egg, the remaining 2 tablespoons of parsley, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9x13 inch 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 third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally sauce. Sprinkle with ¼ cup of Parmesan cheese. Bake for 30 minutes, until the sauce is bubbling.