I have never ever met a person who hates lasagna. Not once. They may not like a certain version of this iconic meal but they always have a version they love. This is mine. Once upon a time I spent all day making the ricotta cheese from scratch and turning pork into Italian sausage. Now I have a toddler. The sausage comes from Sprouts and the goats milk ricotta has been replaced by a mix of cow's milk ricotta and spreadable goat cheese.This meal can very easily be turned vegetarian, in reality it's more like I turned it meat eater.
You'll need:
30oz Ricotta Cheese
8oz Chavrie Goat Cheese
1/2c Parmesan
1/2c Shredded Mozzarella
3 cloves of garlic minced and turned into paste (mince then sprinkle on 1/4 tsp salt. Let sit for 20min. Using the flat of the blade on a large chefs knife smoosh and scrape the garlic until it turns into a paste.)
2c Fresh chopped spinach
2 Eggs
1tsp Paprika
1/4 tsp Nutmeg
1 Box Lasagna Noodles or make your own pasta (recipe here)
1 Jar of your Favorite Pasta sauce
Preheat oven to 350°. Cook your lasagna according to the box instructions.
Mix together your cheeses, garlic, spinach, and eggs.
Grease a glass baking dish and put down a layer of lasagna noodles. Top with 1/4" layer of the cheese mixture. Follow with sauce. Then repeat. I usually only make 2 layers then I save the leftover cheese for ravioli. Top everything with the last of your sauce and sprinkle with cooked Italian sausage if you want. Alternatively take your cheese mixture and spread it down the middle of one noodle, then roll it up and place in a greased glass baking dish. Top all your rolls with sauce and sausage.
Bake at 350° for 40 minutes and enjoy!
Happy eating!
Tori
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