Christmas Eve Lasagna

* For the sauce, you can see my TastyKitchen recipe box for my recipe, or use your own or even store bought. If you don’t use mine, then you should add 1/2 pound of Sweet Italian Turkey Sausage that has been browned and crumbled before adding it to the sauce.

1. Preheat oven to 400 degrees F.

2. In a medium bowl, combine ricotta, goat cheese, 1 cup grated parmesan, the egg, parsley, salt and pepper. Set aside.

3. Ladle ¼ of the sauce into the bottom of a 9 x 13 x 2 inch baking pan. Then add the layers as follows: 3 sheets of pasta, half of the mozzarella, half of the ricotta mixture, ¼ of the tomato sauce. Repeat with 3 sheets of pasta, the rest of the mozzarella, the rest of the ricotta mixture, ¼ of the tomato sauce. Top with 3 more sheets of the pasta and the remaining tomato sauce. Sprinkle the remaining ¼ cup of parmesan cheese on top.

4. Bake lasagna for 30 minutes, or until the sauce is bubbly and the cheese has melted. Remove from oven and let rest for 10 minutes before slicing to serve.

The lasagna may be refrigerated for several hours before baking. If made ahead, allow to rest at room temperature for 30 minutes before baking. Bake for 40 minutes until bubbly and cheese has melted.

***This lasagna also freezes very well. Tightly wrap uncooked lasagna with aluminum foil. Freeze for up to 1 month. To cook, thaw for 2 days in the refrigerator. Allow to come to room temperature, then bake as directed.