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Lasagna With Goat Cheese: An Ina Garten Inspired Delight

The aroma of lasagna baking always transports me back to Sunday dinners at my grandmother’s house. Her version was a classic, heavy on the meat and béchamel. While I cherished those memories, I always felt a twinge of guilt after indulging. That’s why I was so intrigued when I stumbled upon Ina Garten’s take on lasagna. The addition of creamy goat cheese and a lighter tomato sauce promised a delicious, yet slightly more sophisticated, version of a comforting favorite. It was a revelation, and I’ve been tweaking and perfecting my own rendition ever since, always staying true to Ina’s inspiring base.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6-8
Yield: One 9×12 inch lasagna
Dietary Type: Not Gluten-Free

Ingredients

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 lbs sweet Italian sausage, casings removed
1.5 (1 lb) jars Ragu sundried tomato and sweet basil pasta sauce
1/4 cup chopped fresh flat-leaf parsley
1/2 lb lasagna noodle (Barilla no-boil)
15 ounces ricotta cheese
3-4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan cheese, plus 1/4 cup grated Parmesan cheese, for sprinkling
1 extra-large egg, lightly beaten
1 lb fresh mozzarella cheese, thinly sliced

Equipment Needed

Large (10 to 12-inch) skillet
Medium bowl
9 by 12 by 2-inch rectangular baking dish

Instructions

Preheat the oven to 400 degrees F. This higher temperature ensures the lasagna bubbles and browns beautifully.
Heat the olive oil in a large (10 to 12-inch) skillet over medium heat.
Add the chopped onion and cook for about 5 minutes over medium-low heat, until translucent. Cooking the onion slowly at this stage helps to develop its sweetness and prevents it from burning.
Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning. The garlic should become fragrant but not brown.
Add the sweet Italian sausage to the skillet. Cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Make sure the sausage is fully cooked through before adding the sauce.
Pour the entire contents of the 1.5 (1 lb) jars of Ragu Sundried Tomato & Sweet Basil Pasta Sauce into the skillet with the sausage. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until the sauce has thickened slightly. This simmering process allows the flavors to meld together and the sauce to deepen in richness.
While the sauce is simmering, prepare the cheese mixture. In a medium bowl, combine the ricotta cheese, crumbled goat cheese, 1 cup of grated Parmesan cheese, the lightly beaten egg, and 2 tablespoons of the chopped parsley. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix well until everything is evenly combined. The egg acts as a binder, helping the ricotta layer hold its shape. Set aside the cheese mixture.
Now it’s time to assemble the lasagna. Ladle 1/3 of the sausage and tomato sauce into a 9 by 12 by 2-inch rectangular baking dish. Spread the sauce evenly over the bottom of the dish. This base layer prevents the pasta from sticking and ensures every bite is flavorful.
Begin layering the ingredients in the following order: half of the no-boil lasagna noodles, half of the thinly sliced mozzarella cheese, half of the ricotta and goat cheese mixture, and one third of the remaining sausage and tomato sauce.
Repeat the layering process: add the remaining no-boil lasagna noodles, the remaining mozzarella cheese, the remaining ricotta and goat cheese mixture, and finally, the remaining sausage and tomato sauce.
Sprinkle the top of the lasagna evenly with the remaining 1/4 cup of grated Parmesan cheese. This final layer of Parmesan will create a beautiful golden crust.
Bake the lasagna in the preheated oven for 30 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned.
Remove the lasagna from the oven and let it rest for at least 10 minutes before cutting and serving. This allows the lasagna to set and makes it easier to slice.

Expert Tips & Tricks

Sausage Selection: Feel free to experiment with different types of Italian sausage. For a spicier kick, use hot Italian sausage.
Cheese Variation: If you’re not a fan of goat cheese, you can substitute it with more ricotta cheese or even mascarpone for an extra creamy texture.
Pre-Assembly: The lasagna can be assembled up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. Add about 10-15 minutes to the baking time if baking directly from the refrigerator.
Preventing Dryness: If you notice the top of the lasagna browning too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
No-Boil Noodles: While no-boil noodles are convenient, you can use regular lasagna noodles if you prefer. Just be sure to boil them according to the package directions before assembling the lasagna.
Use fresh herbs for maximum flavor.

Serving & Storage Suggestions

Serve the lasagna warm, garnished with a sprinkle of fresh parsley. A simple green salad and some crusty bread make excellent accompaniments.

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the lasagna with foil and bake in a preheated oven at 350 degrees F until heated through, about 20-30 minutes. You can also reheat individual portions in the microwave.

For longer storage, the lasagna can be frozen. Wrap it tightly in plastic wrap and then in foil. Frozen lasagna will keep for up to 2-3 months. Thaw it in the refrigerator overnight before reheating as described above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	580 kcal	29%
Total Fat	35g	54%
Saturated Fat	18g	90%
Cholesterol	130mg	43%
Sodium	1050mg	44%
Total Carbohydrate	35g	12%
Dietary Fiber	2g	7%
Sugars	5g	—
Protein	40g	80%

Variations & Substitutions

Vegetarian Lasagna: Replace the sausage with sautéed vegetables such as mushrooms, zucchini, and bell peppers.
Gluten-Free Lasagna: Use gluten-free lasagna noodles.
Spicy Lasagna: Add a pinch of red pepper flakes to the sauce for a spicy kick.
Different Cheese: Substitute the mozzarella with provolone or fontina cheese for a different flavor profile.
Pesto Lasagna: Stir a few tablespoons of pesto into the ricotta cheese mixture.

FAQs (Frequently Asked Questions)

Q: Can I use regular lasagna noodles instead of no-boil noodles?
A: Yes, you can. Just be sure to cook them according to package directions before assembling the lasagna.

Q: Can I make this lasagna ahead of time?
A: Absolutely! Assemble the lasagna up to 24 hours in advance, cover it tightly, and refrigerate. Add a few extra minutes to the baking time.

Q: How do I prevent the lasagna from drying out during baking?
A: Cover the lasagna loosely with aluminum foil during the last 15 minutes of baking if you notice it browning too quickly.

Q: Can I freeze the lasagna?
A: Yes, you can freeze the lasagna for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before reheating.

Q: Can I use a different type of cheese instead of goat cheese?
A: Yes, you can substitute the goat cheese with more ricotta cheese or even mascarpone for a creamier texture.

Final Thoughts

This Lasagna with Goat Cheese is a delightful twist on a classic comfort food. The creamy goat cheese adds a tangy, sophisticated flavor that elevates the dish without sacrificing any of the comforting qualities we all love about lasagna. I encourage you to try this recipe and make it your own. Experiment with different cheeses, vegetables, or spices to create a lasagna that perfectly suits your taste. Serve it with a crisp salad and a glass of your favorite wine for a truly memorable meal. Don’t hesitate to share your feedback and variations – I’m always eager to hear how you’ve made this recipe your own!

Lasagna With Goat Cheese from Ina Garten Recipe