Barefooted Lasagna

Barefooted Lasagna

I've done it! 3rd time really is a charm! After many failed experiments with the lasagna (HWSNBNITB has stated many a time how he preferred Stoffers, which of course broke my heart a little bit, causing me to go into a frenzy to find the perfect recipe). This is adopted from The Barefoot Contessa's recipe, takes about an hr., and produces a tangy, sweet and reheatably delicious result. Again, this is of course to taste, so tomato people- use 2/3 of the ricotta mixture and double the ingredients for the tomato sauce, and you will have enough leftover for spaghetti later in the week. Cheesy/Creamy people-keep the cheese the same and the tomato the same. Warning: this is a super rich dish. I like to pair this with a sweetish white (my favorite right now is Crystalis Sarah's Patio White - its amazing!) and for veggies, crunchy califlower is a nice addition.

Ingredients:
2 tablespoons olive oil
1 cup chopped onion (1 onion)
1 pck of button mushrooms or whatever mushrooms you relate best to
2 garlic cloves, minced
1/2 pound sweet Italian sausage
1 lb. ground turkey (or soy crumbles if you wish)
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1 Tblsp. oregano leaves
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 Tblsp. red pepper flakes
1 tsp. chili powder
1 tsp. paprika
1 pound lasagna noodles (use the no bake ones, they are waaaay easier)
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled OR chive & garlic cheese spread OR feta
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced
1 pkg shredded mozzarella

*Again, tomato stuff should be doubled and cheese should be halved for tomato-people
*If you want to make it veggie: Use soy crumbles and morning star sausage instead and include bell peppers, spinach, etc. to taste
*Spices are to taste and can be altered based on your taste and spice rack amenities

Directions:

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. Then add the mushrooms until cooked for a min or two. Add the tomatoes, tomato paste, basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper, pepper flakes, and any other spices you see fit. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Preheat the oven to 400 degrees F.

If using baking noodles, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. *Skip step if using no-bake.

In a medium bowl, combine the ricotta, goat cheese/garlic spread cheese, 1 cup of Parmesan, the egg, some chopped basil to flavor, 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 and a little shredded mozzarella. Bake for 45 minutes, until the sauce is bubbling.

Let cool for 5-1o mins, while cooking the cauliflower or your chosen veggie for the evening.

Makes a pretty large pan, so invite some friends, drink some wine, and enjoy!

Whoohoo!