Prep: 1. Preheat the oven to 400 grease a 9x13 baking dish. 2. Fill a large bowl with the hottest tap water possible. Add the noodles and allow them to sit in the water for 20 minutes. Drain. 3. Meanwhile, chop/mince onion, garlic, parsley, and basil. 4. Remove sausage from casing (if necessary). Make: 1. Heat oil in a large skillet. Add onion and cook for 5 minutes over medium-low heat, until translucent. Add garlic and cook 1 minute. 2. Add sausage and cook over medium-low heat, breaking it up, until no longer pink (~8-10 minutes). 3. Add tomatoes, tomato paste, 2 tablespoons of the parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium low heat, for 15-20 minutes, until thickened. 4. In a medium bowl, combine ricotta, goat cheese, 1 cup parmesan, egg, remaining parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside. 5. Spread 1/3 of the sauce into prepared baking dish. Add layers of half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Repeat. 2. Sprinkle with 1/4 cup of Parmesan cheese. Bake for 30 minutes, until the sauce is bubbling.
This is a great classic lasagna with the twist of using turkey sausage instead of ground beef and wow does it take it to a new level!