2 T. olive oil
1 c. chopped yellow onion
2 garlic cloves, minced
1 1/2 lbs sweet Italian turkey sausage, casings removed
1 (28oz) can crushed tomatoes in tomato puree
1 (6oz) can tomato paste
1/4 c. chopped flat leaf parsley, divided
1/2 c. chopped fresh basil leaves
2 tsp. kosher salt
3/4 tsp. freshly ground black pepper
1/2 lb. lasagna noodles
15 oz. ricotta cheese
3-4 oz. goat cheese, crumbled
1 c. grated Parmesan cheese, plus 1/4 c. for sprinkling
1 extra large egg, lightly beaten
1 lb. fresh mozzarella , thinly sliced
Preheat oven to 400º. Heat the olive oil in a large skillet and cook onion for 5 minutes over med-low heat. Add the garlic and cook for 1 more minute. Add the sausage and cook for 8-10 minutes until no longer pink, breaking it up with a fork. Add the tomatoes, tomato paste, 2 T. of the parsley, the basil, 1 1/2 tsp. of salt, and 1/2 tsp. of pepper. Simmer uncovered for 15-20 minutes, until thickened.
Meanwhile fill a large bowl with the hottest tap water and allow the noodles to sit in the water for 20 minutes, drain.
In a medium bowl, combine the ricotta, goat cheese, 1 c. of Parmesan, the egg, and the remaining 2T. of parsley, remaining 1/2 tsp. salt, and 1/4 tsp. pepper, set aside.
Ladle 1/3 of the sauce into a 9 x 12 baking dish and spread on the bottom. 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, the sauce. Sprinkle with 1/4 c. Parmesan. Bake for 30 minutes until sauce is bubbling.