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1
Make whatever spaghetti sauce you plan on using.
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2
Cook noodles in boiling salted water until al dente - do not over cook as they will be going into the oven and cooking again for the final dish.
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3
Mix ricotta, goat cheese, 2 tbs parmesan, egg, spices, salt and pepper in small bowl.
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4
Preheat oven to 375F Evenly spread 1/3 of sauce on bottom of pan.
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5
Spread about 2 tbs of ricotta/goat cheese mixture over each lasagna noodle (leaving about 1/4 cup for step 5).
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6
Carefully roll up, placing seam side down in baking dish, on top of sauce.
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7
Evenly spread remaining sauce over lasagna rolls.
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8
Mix shredded mozzarella in with remaining ricotta/goat cheese.
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9
Crumble cheese mixture on top of sauce.
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10
Cover in foil and bake for 40 minutes or until it bubbles.
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11
Top with remaining 3 tbs parmesan and a bit of black pepper and bake uncovered 5-10 minutes or until browned.
