Necessity is the mother of . . . well, you know. This recipe was born when I went to the grocery store one day and they were out of ricotta. It occurred to me that goat cheese being the same consistency, it might do in a pinch. I find it lends itself beautifully to this dish, and now my family prefers this recipe to the traditional. Use the un-aged soft goat cheese, for example Chavroux. If you are looking for a marinara sauce recipe, I've posted one that goes especially well with this dish ! Preparation time does not include time to prepare the marinara sauce.

Ingredients

10 serv.

marinara sauce↗3 cups
lasagna noodles (I use the no pre-cooking type)↗8
soft goat cheese↗3 (125 g) containers
eggs↗2
fresh basil leaf↗1⁄2 cup
chopped
shredded mozzarella cheese150 g
NOT the fresh, but the brick-packaged regular
salt↗1 teaspoon
pepper↗1⁄2 teaspoon
fresh mozzarella cheese, thinly sliced↗3 (125 g) packages
freshly grated parmesan cheese or 1/4 cup romano cheese1⁄4 cup

Step-by-step instructions

1
Beat the eggs then add the drained goat cheese, the shredded mozzarella, the basil leaves, salt and pepper, and mix till creamy and everything is incorporated well.
2
Coat the bottom of a 13X9X2 inch baking dish with a thin layer of the sauce.
3
Arrange half the lasagna noodles in the pan.
4
Cover with half the goat cheese mixture.
5
Cover this with half the mozzarella slices.
6
Cover this with half the marinara sauce.
7
Repeat layers: noodles, goat cheese, mozzarella slices and sauce.
8
Sprinkle parmesan or romano on top.
9
Bake in pre-heated 375°F oven for 30 to 35 minutes, or till bubbly and the cheese is nicely melted on top.
10
Let stand 10 minutes before serving.

Source: food.com

Original recipe ↗

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