Easy-Peasy Lasagna with Turkey Sausage

Stop what you’re doing. Seriously. Stop right now. Your ancestors are in heaven and they can see you. And they know. Stopped yet? Okay. Now read this recipe and make it.

You can thank me later.

I’ve made this recipe several times and let me tell you, I’m basically an Italian but healthy. Like, I’m Ina Garten but skinnier and with better hair. *hair swoosh*

Easy-Peasy Lasagna with Turkey Sausage

Easy-Peasy Lasagna with Turkey Sausage

1 Pound Ground Turkey Sausage

1 Can Marzano Style Tomatoes

1 Can Diced Tomatoes

1 Small Can Tomato Paste

½ Cup Dry Red Wine

½ White Onion, diced

Chopped Parsley

Approximately 3 Garlic Cloves, minced

Italian Seasoning

Oregano

Red Pepper Flakes

Ricotta Cheese

1 Large Egg

Italian Seasoning & Garlic Powder

Start by sautéing the onion and garlic until they become translucent and tender. Add the seasonings and stir well. Let it cook for just about 5 minutes, on medium heat, so the dried seasonings can activate like the Avengers.

Pour in the tomatoes and paste and stir. I usually pour the wine into the paste can and stir it around and then pour it into the mix. That way you get your wine and any leftover paste that you want. Stir it real good-like and let it simmer whilst you do everything else.

Breaking up the sausage as much as you possibly can, cook it in a skillet until it is thoroughly browned.

That’s a really tough part guys.

Next, combine the ricotta cheese with an egg and the seasonings. And, coming from someone who has sexual feelings for cheese, I personally don’t love ricotta so this makes it bearable to me.

When you’re ready to start building you lasag (lasagna for short), place a thin layer of sauce in the bottom of your dish. Using the “lasagna ready” noodles, layer three and cover them in the ricotta mixture. Place a healthy layer of Sauce and Turkey and then repeat.

That’s right, ladies.

Repeat.

When you’ve filled your dish with lasag-mess, top it with any extra sauce/meat and cover that shizzle with mozzarella. Cover loosely with foil and bake for about 45 minutes at 350 while you finish that bottle of wine we talked about. Kids in Africa will hate you if you don’t. They’ll start a meme about how you waste wine. And then everyone on Instagram will hate you too.

That’s how I feel about it anyway.

Also, for the last fifteen minutes of cooking, remove the foil. Your cheese will get just a little bit toasty and you'll feel like the kid in Sandlot when his lifeguard crush kissed him/did CPR on him. It's that good.

Now, listen closely. When you’re ready to pull the pan out of the magical heat machine, let it rest for about 15 minutes. I know your mouth is literally leaking drool and you’re gross for that but, you’ll be grateful. It is MUCH easier to slice and so much tastier to your palate. You know, not burning it and everything.

You’re welcome!