Lasagna noodles (can use no boil or make sure they are already prepared)
3-4 cups Stella Fresh Mozzarella or Italian blend shredded cheese
Stella Shredded Parmesan cheese for garnish
Parsley for garnish
For the Sauce
Add olive oil to a large pot over medium high heat on the stove.
Add ground beef (or turkey), Italian sausage, onion, green pepper and salt and pepper. Brown until cooked.
Next add garlic and cook for 1 minute continuing to stir.
Then add in crushed tomatoes, tomato sauce, red wine, chicken stock, Italian seasoning, sugar, and red pepper flakes. Continue to simmer until the sauce has thickened about 30-40 minutes then set aside.
For the Filling
Combine goat cheese, ricotta cheese, egg, basil, parmesan cheese, salt and garlic salt in a large bowl and mix until combined.
Preheat the oven to 375 degrees.
Spray the bottom of a 9x13 inch baking dish.
This is where I give you a little more freedom. Feel free to add as much of the sauce and cheese as you want!
Spread about 1 cup of the meat sauce in the bottom of your baking dish. Place 4 lasagna noodles over the sauce, then spread some of the goat cheese mixture over the noodles. Layer with the mozzarella, then add more meat sauce, then repeat the layers with the remaining ingredients finishing with mozzarella and parmesan.
Bake the lasagna: Cover the lasagna with foil. Spray the side of the foil facing the lasagna with cooking spray to avoid sticking.
Bake for 25 minutes, remove the foil, then bake for another 25 minutes. Remove from the oven and let lasagna cool and rest for 15-20 minutes then sprinkle with parsley and serve.
In this recipe
Our master cheesemaker has established a perfectly-balanced recipe for Montchevre® fresh goat cheese logs, and each is made with full respect for traditional French cheese making techniques.