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So this may sound super fancy and super expensive but it really isn’t. Yes, goat cheese is a bit more expensive than just plain mozzarella but considering when I make normal lasagna I use ricotta cheese and mozzarella the cost balances out. I buy my goat cheese at Costco because they come in the biggest blocks for the cheapest price around my area. I bought goat cheese one time at our local supermarket and paid the same price for 5 ounces as I did for an 11 ounce log of goat cheese at Costco.
If you’ve never tasted goat cheese I must warn you it’s definitely different. It’s one of those cheeses that is an acquired taste if it’s eaten by itself. The reason I love this recipe is the way the sauce balances out the cheese. They are both extremely rich and heavy so one square of lasagna goes a long way. This version of the sauce is quite spicy when you use Hot Italian Sausage. If you want a milder version go for plain old Mild Italian Sausage or if the word Mild throws you off go for whatever kind of sausage is your favorite. My mom has been making this sauce all of my life and I have never found a better tasting spaghetti sauce. I know many people who claimed they didn’t like spaghetti until they had my mom’s spaghetti. It’s definitely a winner.
This spaghetti sauce recipe makes way more sauce than you will need for the lasagna. Often times I’ll freeze it for a quick dinner later or keep it to use with ravioli or stuffed pasta shells later in the week. If you’re not into using the crock pot you can make this sauce on the stove cooking on the lowest heat possible for 3 hours stirring frequently. Warning: It will splatter and make a mess so be careful!
One box lasagna noodles
¼ cup packed fresh herbs such as basil or parsley or 1 Tbsp mixed, dried oregano and parsley
1 cup fresh spinach, finely sliced
2 10-11 oz logs of fresh, mild, goat cheese
Up to ¼ cup heavy cream or milk
Grated parmesan cheese
2. Sprinkle grated Parmesan cheese
3. Noodles, overlap noodles by ½ inch
4. Herb goat cheese mixture