Lasagna With Goat Cheese From Ina Garten

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 cup chopped yellow onion (1 onion)
• 2 garlic cloves (minced)
• 1 1/2 lbs sweet italian sausage (casings removed)
• 1.5 (1 lb) jars ragu sundried tomato and sweet basil pasta sauce
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 lb lasagna noodle (barilla no-boil)
• 15 ounces ricotta cheese
• 3 -4 ounces creamy goat cheese, crumbled
• 1 cup grated parmesan cheese, plus
• 1/4 cup grated parmesan cheese, for sprinkling
• 1 extra-large egg, lightly beaten
• 1 lb fresh mozzarella cheese, thinly sliced

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 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.
• 3 add the garlic and cook for 1 more minute.
• 4 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.
• 5 add the jar of ragu sundried tomato & sweet basil pasta sauce simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
• 6 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.
• 7 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.