Looking for a reliable, relatively easy, and tasty dish? This lasagna recipe is where it’s at! What makes this lasagna different than others is the use of goat cheese and Italian sausage. Every time I make it, people rave. I say it’s relatively easy because you can make it in advance, put it in the refrigerator and start baking it an hour before you want to eat.
Prep Time: 40 min Cooking Time: 3-4 hours Serves: 8
2 tablespoons oil
1 yellow onion, chopped
2 garlic cloves, minced
1 1/4 teaspoons salt, divided
1 pound mild Italian sausage
1 (6 oz.) can of tomato paste
1 (28 oz.) can of crushed tomatoes
1/4 cup basil, chopped
1/8 teaspoon cayenne
1 box of lasagna noodles
1 (16 oz.) container of ricotta cheese
1 (3-5oz.) log of goat cheese, softened
1 cup grated parmesan cheese, divided
1/4 cup parsley, chopped
1 pound shredded mozzarella cheese
If cooking immediately, preheat oven to 400 degrees.
In a large saute pan, heat up the oil and add the chopped onions, 1/2 teaspoon salt, and pepper. Cook until translucent, about 3-5 minutes. Add the garlic and continue cooking for 1-2 more minutes. Add the sausage. While it’s cooking, break it up with a fork. Continue cooking until the sausage is no longer pink, about 5 minutes.
Add the tomato paste into the sausage mixture and cook for about 2 minutes. Next, add the crushed tomatoes, basil, 1/4 teaspoon salt, 1/8 teaspoon cayenne, pepper. Turn heat down and let the sauce simmer for about 20 minutes.
In the mean time, place the dried lasagna noodles in a 9×13 dish. Pour hot water over the noodles. Let the noodles sit in the hot water for about 20 minutes. After 20 minutes, drain the noodles.
While the noodles are soaking, make the ricotta mixture. In a large mixing bowl, combine the ricotta, goat cheese, egg, parmesan cheese, parsley, 1/2 teaspoon salt, and pepper.
Place a small amount of the tomato sauce on the bottom of the 9×13 dish. Then, do a layer of noodles. On top of the noodles, spread on 1/3 of the ricotta mixture, 1/3 of tomato sauce, 1/3 of the mozzarella cheese, and a sprinkling of parmesan cheese. Repeat this pattern until the sauce, ricotta, and mozzarella are gone. The top layer should be mozzarella cheese and a sprinkling of parmesan cheese.
Bake uncovered for 45-60 minutes. If the lasagna becomes too brown, cover with foil.