Goat Cheese Lasagna by Divya Gugnani

Behind the Recipes

Makes 6-8 servings

INGREDIENTS:

1 lb. lean ground beef
1 red onion, chopped
2 cans plain tomato sauce
1 can crushed tomatoes
2 cups water
1 tbsp. oregano
2 tbsp. basil
1/4 cup of minced garlic
2 tsp. of salt
1 tsp. ground black pepper
1 tbs. brown sugar
12 oz. goat cheese
1/2 cup grated Parmesan cheese
1 egg
12 lasagna noodles
1 lb. of shredded mozzarella cheese

PREPARATION:

1. Cook beef until brown in a large skillet. Drain.

2. In another skillet over medium heat, saute onion. Combine beef and onion in a large saucepan with tomato sauce, crushed tomatoes, water, oregano, garlic , salt, pepper and sugar.

3. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.

4. Blend goat cheese, Parmesan and egg until smooth. Set aside.

5. Boil noodles in a large salt water pot until soft.

6. Preheat oven to 350 degrees F

5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking pan. Cover sauce with 4 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the goat cheese mixture. Top with remaining 4 noodles and remaining sauce.

6. Bake in preheated oven for about minutes.

7. Top with remaining mozzarella on top and bake until golden and bubbly.

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