Lasagna With Goat Cheese From Ina Garten

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I saw this on an episode of barefoot contessa" and tried it for myself. It is the best. I do make variations on her recipe though."

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Steps

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Preheat the oven to 400 degrees f.

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Heat the olive oil in a large skillet.

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Add the onion and cook for 5 minutes over medium-low heat , until translucent.

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Add the garlic and cook for 1 more minute.

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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.

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Add the jar of ragu sundried tomato & sweet basil pasta sauce simmer , uncovered , over medium-low heat , for 15 to 20 minutes , until thickened.

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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.

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Set aside.

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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.

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Then add the layers as follows: half the pasta , half the mozzarella , half the ricotta , and one third of the sauce.

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Add the rest of the pasta , mozzarella , ricotta , and finally , sauce.

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Sprinkle with 1 / 4 .

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Ingredients

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olive oil, yellow onion, garlic cloves, sweet italian sausage, ragu sundried tomato and sweet basil pasta sauce, fresh flat-leaf parsley, lasagna noodle, ricotta cheese, goat cheese, parmesan cheese, extra-large egg, fresh mozzarella cheese