Avoiding Additives and Preservatives

Look for an all-natural sausage, such as Free From brand. I used Unico tomatoes, No Name tomato paste, Tre Stelle ricotta, Arla organic cream cheese and No Name mozzarella. Genuine Parmesan (look for the name on the rind) is always additive-free.

Brown the onion and sausage

Add tomatoes, tomato paste, herbs and spices and simmer until thickened

The sauce layer

The pasta layer

Mozzarella and ricotta layers

Top with sauce and Parmesan and bake for 30 minutes

The lasagne is done when the sauce is bubbling and the top has browned

Ina Garten's turkey lasagne

Ingredients:

2 tablespoons (30 ml) olive oil

1 cup (250 ml) chopped yellow onion (1 onion)

2 garlic cloves, minced

1 ½ pounds (680 g) sweet Italian turkey sausage, casings removed

One 28-ounce (793 g) can crushed tomatoes in tomato puree

One 6-ounce (170 g) can tomato paste

¼ cup (60 ml) chopped fresh flat-leaf parsley, divided

½ cup (125 ml) chopped fresh basil leaves

2 teaspoons (10 ml) kosher salt

¾ teaspoon (3.75 ml) freshly ground black pepper

½ pound (226 g) lasagna noodles

15 ounces (425 g) ricotta cheese

3 to 4 ounces (85 to 113 g) creamy goat cheese, crumbled

1 cup (250 g) grated Parmesan, plus ¼ (60 ml) cup for sprinkling

1 extra-large egg, lightly beaten

1 pound (454 g) fresh mozzarella, thinly sliced

Preparation:

Preheat the oven to 400 degrees F (204 C).

Heat the olive oil in a large (10- to 12-inch/25- to 30-cm) 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 (30 ml) of the parsley, the basil, 1 ½ teaspoons (7.5 ml) of the salt, and ½ teaspoon (2.5 ml) 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 (250 ml) of Parmesan, the egg, the remaining 2 tablespoons (30 ml) of parsley, remaining ½ teaspoon (2.5 ml) salt, and ¼ teaspoon (1.25 ml) pepper. Set aside.

Ladle 1/3 of the sauce into a 9- by 12- by 2-inch (22- by 30- by 5-cm) 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 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup (60 ml) of Parmesan. Bake for 30 minutes, until the sauce is bubbling. Serves 8.

From Ina Garten