· 2 tablespoons olive oil
· 1 cup chopped yellow onion (1 onion)
· 2 garlic cloves, minced
· 1 1/2 pounds sweet Italian turkey sausage, casings removed
· 1 (28-ounce) can crushed tomatoes in tomato puree
· 1 (6-ounce) can tomato paste
· 1/4 cup chopped fresh flat-leaf parsley, divided
· 1/2 cup chopped fresh basil leaves
· Kosher salt
· Freshly ground black pepper
· 1/2 pound lasagna noodles
· 15 ounces ricotta cheese
· 3 to 4 ounces creamy goat cheese, crumbled
· 1 cup grated Parmesan, plus 1/4 cup for sprinkling
· 1 extra-large egg, lightly beaten
· 1 pound fresh mozzarella, thinly sliced
Directions
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 tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a 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 Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Broccoli & Rice In Coconut Curry Sauce
Recipe taken from 12 Steps to Whole Foods, by Robyn Openshaw (The Green Smoothie Girl)
Elizabeth Champion
1 1/2 cups brown rice, rinsed well
3 cups water
2 Tbsp. coconut oil
3 stems of broccoli, cut in bite-sized pieces (including stalk)
8 oz. mushrooms, washed well and cut in thirds
1 can (14 oz.) coconut milk
1 Tbsp. cornstarch
1 Tbsp. curry powder
1 1/2 tsp. sea salt
2 tomatoes, chopped
1/2 cup chopped cilantro
1/4 cup fresh parsley (or 1 Tbsp. dried)
Bring water and rice to a boil, turn down to medium low, cover, and simmer for 45 mins. In a large wok, frying pan, or pot melt coconut oil and lightly saute broccoli on medium high for five minutes, then add mushrooms and saute another two minutes. In a blender, blend coconut milk, cornstarch, curry powder, and salt. Add to vegetables and heat on medium high, stirring frequently and reducing to a simmer until sauce is thickened. Toss mixture gently into brown rice, along with tomato, cilantro, and parsley. Serve hot.
Note: Cooked rice freezes great. I like to freeze my left over rice in 2 cup sizes. That way I can easily add them to recipes (like this) that call for cooked rice and save myself a step. And if you buy sliced mushrooms and the Costco broccoli then you can make this recipe in 15 minutes! Bon Appetit! Elizabeth