Turkey lasagna

Ingredients:

• 700 g sweet Italian sausage made from raw ground turkey (remove casing)
• 225 g lasagna sheets
• 425 gr. ricotta cheese
• 85-100 g crumbled soft goat cheese
• 1 tbsp. grated Parmesan, plus 1/4 tbsp. for sprinkling
• 450 g of thinly sliced ​​fresh mozzarella
• 2 tbsp. l. olive oil
• 1 cup chopped onion (1 head)
• 2 crushed cloves of garlic
• 1 can (800 g) of tomatoes in tomato puree
• 1 can (170 g) of tomato paste
• 1/4 cup chopped fresh parsley leaves, divided
• 1/2 cup chopped fresh basil leaves
• 2 teaspoons coarse salt
• 3/4 tsp freshly ground black pepper
• 1 lightly beaten medium egg

Preparation:

1. Heat olive oil in a large skillet (25-30 cm in diameter). Add the onion and cook over medium-low heat for 5 minutes, until translucent. Add the garlic and cook for another minute. Add the ground beef and cook over medium-low heat, breaking up any lumps with a fork, for 8-10 minutes, or until no longer pink.
   
   Add tomatoes, tomato paste, 2 tablespoons parsley, basil, 1.5 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat for 15-20 minutes until thickened.
2. Meanwhile, fill a large bowl with as much hot water as possible. Place the lasagna noodles in the water and let them sit for 20 minutes. Drain.
   
   In a medium bowl, combine ricotta, goat cheese, 1 cup Parmesan, egg, remaining 2 tablespoons parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Preheat oven to 205°C. Spread 1/3 of the sauce into a 23x30x5 cm rectangular baking dish, spreading it evenly over the bottom.
   
   Then layer the lasagna in the following order: half the lasagna sheets, half the mozzarella, half the ricotta, and 1/3 of the sauce. Add the remaining sheets, mozzarella, ricotta, and finally the sauce. Sprinkle with 1/4 cup of Parmesan cheese. Bake for 30 minutes, until the sauce comes to a boil.