Lasagna with Goat Cheese from Ina Garten
Indulge in the comforting layers of Ina Garten’s Lasagna with Goat Cheese, a modern twist on a classic Italian favorite. This hearty dish features tender lasagna noodles, sweet Italian sausage, and a rich tomato-basil sauce, all perfectly balanced by a creamy cheese filling of ricotta, tangy goat cheese, and Parmesan. Topped with a generous layer of golden, bubbly mozzarella, this oven-baked masterpiece promises the perfect combination of flavors and textures in every bite. Whether you're serving it for a family dinner or a special occasion, this lasagna is sure to impress. Easy to assemble and bursting with gourmet flair, it's the ultimate crowd-pleasing recipe for any pasta lover.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 1 pound Sweet Italian sausage, casings removed
- 28 ounces Canned crushed tomatoes
- 6 ounces Tomato paste
- 1 cup Fresh basil leaves, chopped
- 15 ounces Ricotta cheese
- 8 ounces Soft goat cheese
- 1 cup Parmesan cheese, grated
- 1 whole Large egg
- 4 cups Mozzarella cheese, shredded
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles in a large pot of boiling salted water according to package instructions. Drain and lay the noodles flat on a clean kitchen towel to cool and prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes, or until softened.
Add the minced garlic and cook for an additional minute, stirring to prevent burning.
Add the sausage to the skillet, breaking it up with a wooden spoon, and cook until fully browned and cooked through.
Add the crushed tomatoes, tomato paste, and 1 teaspoon of salt to the skillet. Simmer for 15 minutes, stirring occasionally, until the mixture thickens slightly. Add the chopped basil and stir to combine. Remove the skillet from the heat.
In a medium bowl, combine the ricotta cheese, goat cheese, Parmesan, egg, remaining teaspoon of salt, and black pepper. Stir until smooth and well mixed.
To assemble the lasagna, spread a thin layer of the tomato and sausage sauce over the bottom of a 9-by-13-inch baking dish.
Place 3 lasagna noodles on top of the sauce, slightly overlapping them to fit.
Spread one-third of the ricotta-goat cheese mixture over the noodles, followed by one-third of the shredded mozzarella cheese.
Repeat this layering process two more times, ending with a layer of sauce topped with the remaining mozzarella cheese.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown on top.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
7269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 360.4 g | 462% | |
| Saturated Fat | 175.3 g | 876% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1321 mg | 440% | |
| Sodium | 11102 mg | 483% | |
| Total Carbohydrate | 649.6 g | 236% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 96.5 g | ||
| Protein | 394.5 g | 789% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 6942 mg | 534% | |
| Iron | 57.8 mg | 321% | |
| Potassium | 8169 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
