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* For the sauce, you can see my TastyKitchen recipe box for my recipe, or use your own or even store bought.
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If you dont use mine, then you should add 1/2 pound of Sweet Italian Turkey Sausage that has been browned and crumbled before adding it to the sauce.
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1.
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Preheat oven to 400 degrees F.
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2.
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In a medium bowl, combine ricotta, goat cheese, 1 cup grated parmesan, the egg, parsley, salt and pepper.
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Set aside.
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3.
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Ladle 1/4 of the sauce into the bottom of a 9 x 13 x 2 inch baking pan.
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Then add the layers as follows: 3 sheets of pasta, half of the mozzarella, half of the ricotta mixture, 1/4 of the tomato sauce.
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Repeat with 3 sheets of pasta, the rest of the mozzarella, the rest of the ricotta mixture, 1/4 of the tomato sauce.
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Top with 3 more sheets of the pasta and the remaining tomato sauce.
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Sprinkle the remaining 1/4 cup of parmesan cheese on top.
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4.
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Bake lasagna for 30 minutes, or until the sauce is bubbly and the cheese has melted.
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Remove from oven and let rest for 10 minutes before slicing to serve.
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The lasagna may be refrigerated for several hours before baking.
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If made ahead, allow to rest at room temperature for 30 minutes before baking.
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Bake for 40 minutes until bubbly and cheese has melted.
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***This lasagna also freezes very well.
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Tightly wrap uncooked lasagna with aluminum foil.
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Freeze for up to 1 month.
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To cook, thaw for 2 days in the refrigerator.
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Allow to come to room temperature, then bake as directed.
