1 T olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
1 1/2 pounds Italian Turkey sausage
1 28 oz can crushed tomatoes in puree
1 - 6 oz can tomato paste
1/4 cup chopped flat-leaf parsley
1/2 cup chopped fresh basil
freshly ground pepper
1/2 pound lasagna noodles
15 oz ricotta cheese
4 oz creamy goat cheese
1 cup grated Parmesan cheese
1/4 cup grated Parmesan cheese
1 extra large egg
1 pound fresh mozzarella, thinly sliced
Heat oven to 400 degrees
Heat oil in a large skillet. Add onion and cook for 5 minutes over medium heat. Add garlic and cook for 1 more minute. Add sausage and cook, breaking it up with a fork. Add tomatoes, tomato paste, 2 tablespoons of parsley, basil, 1/ 1/2 teaspoons of salt and 1/2 teaspoon pepper. Simmer uncovered over medium-low heat for 15 to 20 minutes. Drain.
In a medium bowl, combine ricotta cheese, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Set aside.
Ladle 1/3 of the sauce into a 9 x 12 inch rectangular baking dish, spreading the sauce over the bottom of the dish. 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 1/4 cup of Parmesan. Bake for 30 minutes, or until the sauce is bubbling.