Ina Garten Lasagna Recipe
1 tablespoon Olive Oil
1 small Yellow Onion, Diced
1 pound Lean Ground Beef
3 14 ounce jars Spaghetti Sauce
1 15 ounce container Ricotta Cheese
1 12 ounce container Small Curd Cottage Cheese
1 8 ounce container Parmesan Cheese
4 ounces Goat Cheese
2 cups Mozzarella Cheese, Divided
2 Eggs, Lightly beaten
1 16 ounce box Lasagna Noodles
In a large pot over medium heat, saute the onion in the olive oil.
When the onions start to soften and become translucent, add the beef.
Brown the beef, and drain the mixture.
Add the spaghetti sauce to the beef mixture, and bring to a simmer.
Meanwhile, in a large bowl, combine ricotta cheese, cottage cheese, Parmesan cheese, goat cheese, 1 cup mozzarella, and eggs.
Layer the sauce, noodles, and cheese mixture in a lightly greased 9x13-inch baking dish, starting and ending with the sauce.
Sprinkle the remaining mozzarella cheese on top.
Bake at 350°F for 55-60 minutes, or until the lasagna is bubbling.
Cool for 15-20 minutes before cutting and serving. Enjoy!