Lasagna - so many love this hearty pasta dish. And why not?! Meat and melty cheese...how could you go wrong with that? And in this case, you can't. It is a simple assembly, just needs a little layering of ingredients and time to bake. When they say the way to a man's heart is through his stomach, you can usually get there with a huge piece of lasagna.
1 tablespoon olive oil
1 pound ground turkey
1/2 pound ground Italian sausage
1 medium onion, chopped
1 clove garlic, minced
1 (14.5-ounce) can stewed tomatoes, chopped
1 (8-ounce) jar tomato sauce
1 (6-ounce) can tomato paste
1 (8-ounce) box no-boil lasagna noodles (I used large, fresh noodles from a specialty store)
2 large eggs
2 cups ricotta cheese
1/2 cup grated Parmesan
2 teaspoons freshly chopped parsley leaves
2 teaspoon salt
1 teaspoon black pepper
1 (16-ounce) bag shredded mozzarella
Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.
In a large sauté pan, over medium-high heat, sauté meats, onion, and garlic until meats are browned, breaking up meat as it cooks. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.
In a large bowl, whisk together eggs, then mix in ricotta cheese, 1/2 cup Parmesan, parsley, salt, and pepper.
Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and ricotta mixture evenly on top. Sprinkle half the mozzarella evenly over the ricotta mixture. Pour half the meat sauce on top. Repeat layering, then sprinkle remaining 1/4 cup parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.