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Sausage and Goat Cheese Lasagna
  • 1/2 lb Sausage
  • 1/2 lb Ground beef
  • 1 Onion, chopped
  • 3 Garlic Cloves
  • 1/4 tsp Red Pepper Flakes, crushed
  • 2 qts Canned Tomatoes
  • 2 Tbsp Tomato Paste
  • 1 tsp Oregano, dried
  • 1 tsp Basil, dried
  • 2 lbs Fresh Goat Cheese
  • 1 cup Parmesan Cheese
  • 1 Egg, beaten
  • 1/3 cup Parslely, fresh and minced
  • 12 oz Lasagna noodles, cooked, rinsed and drained
  • 1 lb Mozzarella or any other good melting cheese
Cook sausage, beef, onion, garlic and pepper flakes until meat is no longer pink and vegetables are tender; drain off any excess grease. Add tomatoes, tomato paste, sugar, oregano, basil, salt and pepper; bring to a boil. Reduce heat and simmer uncovered for 45 minutes or until thick, stirring occasionally. Combine the fresh goat cheese, ½ cup parmesan cheese, egg, parsley and ground pepper to taste. Lightly oil a 13x9x2 baking dish. Layer a fourth of the noodles, a third of the fresh cheese mixture, a fourth of the meat sauce and a fourth of the shredded cheese. Repeat layers twice. Top with the remaining noodles, sauce and parmesan. Cover and bake at 400 degrees for 45 minutes. Sprinkle with remaining cheese, bake uncovered 10 minutes more. Let stand 15 minutes and serve.
Provided by:
Black Mesa Ranch in Snowflake, AZ

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