Ingredients
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16 ounces ricotta cheese
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3 cups mozzarella cheese (2% or skim)
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1/4 cup provolone cheese
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1/8 cup muenster cheese
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1/4 cup parmesan cheese
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1/4 cup romano cheese
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1/8 cup feta (finely crumbled)
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2 ounces goat cheese
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2 large eggs
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1 teaspoon white pepper
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3 tablespoons dried parsley
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1/2 portabella mushroom (finely diced)
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1 lb lasagna noodle (boiled)
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1/2 lb Italian sausage (really depends on how meaty you like it)
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5 cups pasta sauce (homemade or your fav brand)
Instructions
- Line your dish lightly with oil (I like to use an extra virgin olive.
- Mix together the ricotta, mozzarella, provolone, muenster, parmesan, romano, feta, goat cheese, eggs, pepper, and parsley well in a large mixing bowl (being careful, cheese tends to fly out at you).
- Stir your sauce ingredients together in mixing bowl.
- Lay strips of pasta across dish parallel until layer is covered.
- Paste out the cheese mixture on top of pasta evenly.
- Repeat 5 with sauce on top of cheese mixture.
- Lightly sprinkle mozzarella on top of pasta (this helps hold the pasta together.
- Lay down another layer of pasta and repeat steps 5-8 until you reach the top of your dish.
- Sprinkle a little mozzarella and parmesan on the last layer of pasta (for looks).
- Cover with aluminum foil (this prevents the top from drying out--unless you like that).
- Preheat oven to 315°F and cook for 1 hour.