Amazing Lasagna!

Last night I decided to make some lasagna with some goat cheese that I had been given by my sister-in-law, April's, mom. (she milks her own goats and makes the cheese at her house).

Here is the recipe that I made myself:

Ingredients
1 lb ground beef 93/7
1 lb ground turkey 93/7
3T Basil, separated
1 T + 1 tsp salt
1/2 T black pepper
1T dried minced onion
6 cloves minced garlic, separated
5 Roma Tomatoes, diced
2 eggs
2 cans tomato sauce (14 ounces each)
1 1/2 cups ricotta goat cheese
1/2 cup goat milk
2/3 cup grated mozzarella goat cheese
1 box Gluten Free Lasagna Noodles (I used Tinkyada brand)

In a large frying frying pan cook both pounds of meat until mostly cooked. Add 2 T basil, 1 T salt, 1/2 T black pepper, 1 T minced onion, 4 cloves minced garlic, all the diced tomatoes and both cans of tomato sauce. Stir well, then cover and let simmer.

Cook lasagna noodles according to package instructions.

While noodles are cooking and meat mixture is simmering, get a medium sized bowl. Mix 2 eggs (beaten), all the ricotta cheese, 1 tsp salt, 1 T basil, 2 cloves minced garlic and enough goats milk to make the mixture spreadable (about 1/4-1/2 a cup).

When the noodles are done, put a single layer of them in an ungreased 9x13 baking pan. Top with a thin layer of meat mixture, followed by a thin layer of the ricotta mixture, and a sprinkle of the grated mozzarella. Add another layer of noodles, followed by most of the remaining meat mixture (reserve a small amount of mostly liquid to drizzle over the top), all of the remaining ricotta mixture, and a sprinkle of mozzarella. Top with the last of the noodles, the remaining meat mixture and all the mozzarella.

Bake at 350 F for about 20-30 minutes or until bubbly.

This lasagna turned out amazingly! We ate it with some fresh corn on the cob and are looking forward to the leftovers tonight. Matt said it is the best lasagna he's ever eaten and I have to agree. It is warm and hearty tasting, it reminds me of the skillet lasagna my mom made when we were kids.