Lasagna With Goat Cheese From Ina Garten

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent.

3. 3

   Add the garlic and cook for 1 more minute.

4. 4

   Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.

5. 5

   Add the Jar of Ragu Sundried Tomato & Sweet Basil Pasta Sauce Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

6. 6

   In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

7. 7

   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, half the ricotta, and 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.