Ingredients:
16 ounces ricotta cheese
3 cups mozzarella cheese ( 2% or skim)
1/4 cup provolone cheese
1/8 cup muenster cheese
1/4 cup parmesan cheese
1/4 cup romano cheese
1/8 cup feta ( finely crumbled)
2 ounces goat cheese
2 large eggs
1 teaspoon white pepper
3 tablespoons dried parsley
5 cups pasta sauce ( homemade or your fav brand)
1/2 portabella mushrooms ( finely diced)
1/2 lb Italian sausage ( really depends on how meaty you like it)
1 lb lasagna noodles ( boiled)
1/2 cup mozzarella cheese ( not part of cheese mixture)
Directions:
Line your dish lightly with oil (I like to use an extra virgin olive.
Mix together the ricotta, mozzarella, provolone, muenster, parmesan, romano, feta, goat cheese, eggs, pepper, and parsley well in a large mixing bowl (being careful, cheese tends to fly out at you).
Stir your sauce ingredients together in mixing bowl.
Lay strips of pasta across dish parallel until layer is covered.
Paste out the cheese mixture on top of pasta evenly.
Repeat 5 with sauce on top of cheese mixture.
Lightly sprinkle mozzarella on top of pasta (this helps hold the pasta together.
Lay down another layer of pasta and repeat steps 5-8 until you reach the top of your dish.
Sprinkle a little mozzarella and parmesan on the last layer of pasta (for looks).
Cover with aluminum foil (this prevents the top from drying out–unless you like that).
Preheat oven to 315 F and cook for 1 hour.
Servings: 8-10
Time preparation: 30 min.
Time total: 90 min.