1 1/2poundssweet Italian turkey sausagecasings removed
1 28oz.can crushed tomatoes
1 6oz.can tomato paste
1/4cupchopped fresh parsley
1/2cupchopped fresh basil leaves
Freshly ground black pepper
4ouncescreamy goat cheese
1cupgrated Parmesan cheeseplus 1/4 cup for sprinkling
1poundfresh mozzarellasliced thin
Preheat the oven to 400°F. Add the onion and sausage to a large skillet and cook over medium-low heat (stirring to break up), until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of parsley, the basil, one teaspoon salt, and 1/2 teaspoon pepper. Simmer uncovered for 15 to 20 minutes or until thickened.
While the sauce is simmering, fill a large bowl with very hot tap water, add the noodles, and allow to sit for 2o minutes. Drain the noodles before using. Combine the ricotta, goat cheese, 1 cup Parmesan, the egg, remaining parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.
To assemble, ladle 1/3 of the sauce in the bottom of a 9 x12 rectangular baking dish. Spread the sauce out over the bottom of the dish and then layer 1/2 the pasta, 1/2 the mozzarella, 1/2 the ricotta, and 1/3 of the sauce. Repeat the layer with the remaining pasta, mozzarella, ricotta, and sauce. Sprinkle the 1/4 cup Parmesan cheese on the top, and bake for 30 minutes.
If making this dish ahead, assemble the lasagna, refrigerate, and then bake for 4o minutes or until heated through and bubbly.