Lasagna With Goat Cheese from Ina Garten

I saw this on an episode of "Barefoot Contessa" and tried it for myself. It is the best. I do make variations on her recipe though.

• Ready In: 1 hr
• Serves: 8

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

Directions

1. Preheat the oven to 400 degrees F.
2. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent.
3. Add the garlic and cook for 1 more minute.
4. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
5. Add the Jar of Ragu Sundried Tomato & Sweet Basil Pasta Sauce Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
6. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
7. Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.