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1
Preheat the oven to 400 degrees.
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2
Heat the olive oil in a large (10 to 12 inch) skillet.
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3
Add the onion and cook for 5 minutes over medium-low heat until translucent.
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4
Add the garlic and cook for 1 more minute.
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5
Add the sauge and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
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6
Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
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7
Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
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8
Meanwhile, fill a large bowl with the hottest tap water.
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9
Add the noodles and allow them to sit in the water for 20 minutes.
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10
Drain.
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11
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.
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12
Set aside.
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13
Ladle 1/3 of the sauce into a 9x12x2 inch rectangular baking dish, spreading the sauce over the bottom of the dish.
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14
Then add the layers as follows: half the pasta, half the mozarella, half the ricotta, and one third of the sauce.
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15
Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.
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16
Sprinkle with 1/4 cup of Parmesan cheese.
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17
Bake for 30 minutes, until the sauce is bubbling.
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18
Note: To make ahead, refrigerate the assembled, unbaked lasagna.
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19
Bake for 30 to 40 minutes, until bubbly.
