What You'll Need
Scale
- Extra-virgin olive oil
- Kosher salt
- 1 pound lasagna noodles (not no-boil)
- 32 ounces whole-milk ricotta
- 16 ounces shredded mozzarella cheese
- 10 ounces goat cheese
- 1 cup freshly grated Parmesan or pecorino cheese, plus more for topping
- 1 cup chopped fresh mint
- Freshly ground black pepper
- Red pepper flakes
- 4 cups Grossy’s Marinara (page 153) or store-bought marinara sauce
- Garlic bread, for serving (optional)
What You'll Do
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with olive oil.
- Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook to al dente according to the package directions. Drain and toss with olive oil to prevent sticking.
- Meanwhile, in a large bowl, combine the ricotta, mozzarella, goat cheese, Parmesan, and mint. Season with salt, black pepper, and pepper flakes. Stir to combine well.
- Spread about 1/2 cup marinara over the bottom of the baking dish. Add enough lasagna noodles to create a completely covered layer, overlapping if necessary. Spread about 1 cup marinara over the noodles, then drop about a third of the cheese mixture over top. Add another layer of noodles and repeat the process two more times, ending with a final layer of noodles. Top with the remaining ½ cup marinara and blanket the top with plenty of Parmesan.
- Bake for 30 to 40 minutes, until the cheese is golden brown and the edges of the lasagna are crispy. Remove from the oven and let cool in the baking dish for about 10 minutes before slicing and serving, ideally alongside garlic bread, if you like.
Note: No kitchen is complete without at least one lasagna in the freezer at all times!