-
1
Preheat the oven to 425 degrees F.
-
2
Heat the garlic and 2 tablespoons of the oil together in a large skillet over medium heat until the garlic begins to brown around the edges, 4 to 5 minutes.
-
3
Add the crushed tomatoes, tomato paste, basil and 1 teaspoon salt.
-
4
Fill the empty tomato can with 1 1/2 cups of water , swish it around and add it to the pan.
-
5
Raise the heat to medium-high and bring to a simmer, stirring occasionally, until the sauce is thickened, 20 to 24 minutes.
-
6
(You should have about 4 cups.)
-
7
Allow the sauce to cool.
-
8
Meanwhile, bring a large pot of salted water to a boil.
-
9
Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat.
-
10
Add the sausage and cook, breaking up with a slotted spoon into smaller pieces no more than 1 inch long.
-
11
Cook until browned, about 7 minutes.
-
12
Transfer the cooked sausage with the spoon to a paper-towel-lined plate to drain.
-
13
Add the lasagna noodles one at a time to the boiling water and cook until al dente, about 8 minutes.
-
14
Stir very gently with a wooden spoon to prevent the noodles from sticking.
-
15
Drain into a colander and rinse under cold water until they are cool enough to handle; drape over the side of the colander.
-
16
(This will also help to separate the sheets so they do not stick together.)
-
17
Mix the ricotta, parsley and egg with 1/2 teaspoon salt in a medium bowl until well combined.
-
18
Add the turkey and sausage and stir to combine.
-
19
Set aside.
-
20
Spoon a very scant layer of sauce, about 1/4 cup, into a 9-by-13-inch baking dish and spread to coat the bottom.
-
21
Line the bottom with one layer of lasagna noodles, slightly overlapping and cutting to fit if necessary.
-
22
Spread half of the ricotta mixture over the noodles, then a third of the tomato sauce, followed by a third of the mozzarella and a third of the Parmesan.
-
23
Cover with a third of the lasagna noodles, again arranged so they are overlapping slightly.
-
24
Top with the other half of the ricotta mixture, then another third of the sauce.
-
25
Add another third of the mozzarella and third of the Parmesan.
-
26
Finish with the remaining lasagna sheets and top the lasagna with the remaining sauce, mozzarella and Parmesan.
-
27
Cover with foil and bake until hot throughout and the cheese is melted, about 30 minutes.
-
28
Uncover and continue to bake until slightly golden brown, about 10 minutes more.
-
29
Let rest for 10 minutes, cut into pieces and serve.
