I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
This week is set to be busy, busy, busy so I decided last weekend that I had better be prepared with an easy dinner that I could just pop right in the oven. Also, I had REALLY been craving Mom’s World’s Best Lasagna – so basically I was just wanting an excuse to cook up a big ole’ pan of it 🙂
For those of you who are lasagna lovers like me – you will fall in love with this dish the moment you taste it. Personally I don’t know that I’ve ever had a lasagna better than this one – and that’s saying a LOT because I have eaten many a lasagnas in my life.
For those of you that are lasagna traditionalists, you may be eyeing that goat cheese in the ingredients and saying “Huh?” But I implore you – please give it a try. It’s definitely the key ingredient here and without it you won’t get nearly the same flavor.
Without further ado – here is Mom’s World’s Best Lasagna Recipe!
- 2 tablespoons olive oil
- 1 cup chopped yellow onion (1 onion)
- 2 garlic cloves, minced
- 1½ pounds sweet or hot Italian turkey sausage, casings removed
- 1 67 oz. bottle Prego Traditional Marinara Sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 8 lasagna noodles
- 15 oz. container ricotta cheese
- 3 to 4 ounces creamy goat cheese, crumbled
- 1 cup grated Parmesan, plus ¼ cup for sprinkling
- 1 extra-large egg, lightly beaten
- 1 pound fresh mozzarella, thinly sliced
- 2 tablespoons chopped fresh Italian parsley
- Preheat the oven to 400 degrees F.
- 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.
- Add the Prego sauce. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- Meanwhile, fill the lasagna pain with the hottest tap water you have.
- Add your lasagna noodles and let sit for 20 minutes.
- Then drain the noodles and dry out the lasagna pan.
- While the pasta is cooking, in a large bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the 2 tablespoons of parsley, the ½ teaspoon salt, and ¼ teaspoon pepper.
- Ladle ⅓ of the sauce into a 9 X 12 X 2 inch lasagna dish, spreading the sauce over the bottom of the dish.
- Then add the layers as follows: half the lasagna noodles, half the mozzarella, half the ricotta mixture and one ⅓ of the sauce.
- Add the rest of the lasagna noodles, then the mozzarella, ricotta mixture and finally, sauce.
- Sprinkle with ¼ cup of Parmesan.
- Bake for 30 minutes, until the sauce is bubbling.
- Let sit for 10 minutes before serving.