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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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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. Preparation time does not include time to prepare the marinara sauce. Ingredients:
3 cups marinara sauce |
8 lasagna noodles (i use the no pre-cooking type) |
3 (125 g) containers soft goat cheese |
2 eggs |
1/2 cup fresh basil leaf, chopped |
150 g shredded mozzarella cheese (not the fresh, but the brick-packaged regular) |
1 teaspoon salt |
1/2 teaspoon pepper |
3 (125 g) packages fresh mozzarella cheese, thinly sliced |
1/4 cup freshly grated parmesan cheese or 1/4 cup romano cheese |
Directions:
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.
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