The power of lasagna...

Ok, true confessions here...my last posting was September 30th of last year...my intention with this blog was to write on somewhat of a weekly basis or whenever the mood struck or something inspired me to write....then life took and unexpected turn in our family with my dad's illness and I poured all of my extra energy into helping my pop in any way I could...that period of time lasted for much longer than I thought, but thankfully here I am, several months later and back in the kitchen.

I've learned a lot of things over the last few months and most of all what an amazing community of friends and family we have...I always felt like I knew and appreciated that, but now even more so. A dinner dropped off at our door, phone calls with contacts in the medical world, rides home and playdates for our kids, invitations to cozy dinners in friend's homes... just to name a few of the gestures meant the world to me, and I will pay it forward knowing how incredible those simple acts of kindness get you through the tough times and make you stronger...

Ok, enough of that...let's talk lasagna...comfort food...who doesn't feel just a bit better tucking into a wedge of pasta with layers of oozing cheese, perhaps some scrumptious meat, tomato, or bechamel sauce? Over the years I have made many lasagne always trying to find that perfect balance of flavor, not too heavy, and something that cries out for a beautiful glass of italian red wine. Pair that up with a very simple salad with nothing but beautiful baby lettuces and a shallot vinaigrette and I'm a happy girl.

I have two friends that had big things happen this week, and even with the beautiful hot weather we've had, I still felt myself gravitating towards the urge to get in the kitchen and make lasagna to pack up for their families. I dashed home after school dropoff and set up an assembly line in my kitchen with 3 big pans and after much deliberation decided to whip up the Barefoot Contessa's lasagna with sausage, tomato-basil sauce and goat cheese. It's such a crowd pleaser and doesn't take hours to make. My other favorite is Marcella Hazan's Bolognese version with nothing but fresh pasta, a slow simmering Bolognese and Bechamel with a touch of Parmagiano-Reggiano, but it does take hours to make.

I'll let you in on a little secret-I'm now partial to using the no bake lasagna noodles. I have made many batches of fresh pasta sheets and I have to say the flat (no ridge) kinds of no-bake noodles are shockingly good when you don't have time for the real deal. I like to call myself a purist (never have owned a microwave, never will) but even I can appreciate the convenience of these. Happy accidents can happen in the kitchen...once before a dinner party I was so proud of my beautiful homemade pasta rolled out and ready in the fridge for the next day. Hours before the party started I dropped my noodles into boiling water only to watch them dissolve before my very eyes. I was crushed,and in a pinch ended up buying the no-bake kind and haven't gone back since.

So without further ado, I give you the recipe, courtesy of the Barefoot Contessa...keep this in your files and remember making an extra one and passing it along to a friend is lovely gift indeed!

Lasagna with Sausage, Tomato, Basil, and Goat Cheese

2 T. olive oil
1 cup chopped yellow onion (1 medium onion)
2 garlic cloves, minced
1 ½ lbs. sweet Italian turkey sausage, casings removed
1 28 ounce can crushed tomatoes in puree
1 6 ounce can tomato paste
¼ cup chopped fresh parsley
½ cup chopped fresh basil leaves
kosher salt
freshly ground black pepper
½ lb. lasagna noodles
15 ounces ricotta cheese (best if you use whole milk kind)
5 ounces creamy goat cheese, crumbled
1 cup grated parmesan cheese, plus ¼ cup for sprinkling
1 extra-large egg, lightly beaten
¾ lb. pound mozzarella cheese, thinly sliced

Preheat oven to 400.

Heat the olive oil in a large sauté pan. Add the onion and cook until soft and translucent, about 5-10 minutes. Add the garlic and cook for one more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8-10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 T. of the parsley, half the basil, 1 ½ teaspoons salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15-20 minutes, until thickened.

Meanwhile, fill at large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl combine the ricotta, goat cheese, 1 cup of the parmesan, egg, remaining 2 T. of parsley, remaining basil, ½ t. salt, and ¼ t. pepper. Set aside.

Ladle 1/3 of the sauce into a 9x13 rectangular pan, spreading the sauce evenly. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Repeat the layers one more time ending with the last 1/3 of the sauce. Sprinkle with ¼ cup of parmesan cheese. Bake for 30 minutes until the sauce is bubbling.

To make ahead, refrigerate unbaked, and bake for 30-40 minutes, or until bubbly.

Serves 8.
Kelly Molloy Whalen
Adapted from the Barefoot Contessa Family Style Cookbook