Now, don't be a chicken when you see what is in it..First time I heard "goat cheese" I begin to think what I could replace it with instead, but I promise you..you will not taste the hair of a goat if you use it..but it does lend a creamy cheese to the mix.
I probably should have taken pictures this weekend when I assembled this..it would make it easier to explain as I had several "FAILS!!" the first time or two I made it. I once forgot a layer of noodles..ugh!
Sauce from "Good Gravy" blog or 28oz of good spaghetti sauce from *cringe* a jar
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced (I buy the pre-sliced and then cut again with a wire)
Fresh Flat Leaf (Italian Parsley)
Fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
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 laid over the pasta then spread half the ricotta using your fingers to get all the pasta and mozzeralla covered then top with 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.
Let it stand for 10 or 15 minutes to set..better yet, make it a day ahead and refrigerate, because it is even better after it sits all night!
