Goat Cheese Lasagna

• 3 cups marinara sauce
• 8 lasagna noodles (I use the no pre-cooking type)
• 3 (125 g) containers soft goat cheese
• 2 eggs
• 1/2 cup fresh basil leaf, chopped
• 150 g shredded mozzarella cheese (NOT the fresh, but the brick-packaged regular)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 (125 g) packages fresh mozzarella cheese, thinly sliced
• 1/4 cup freshly grated parmesan cheese or 1/4 cup romano cheese

1. Beat the eggs then add the drained goat cheese, the shredded mozzarella, the basil leaves, salt and pepper, and mix till creamy and everything is incorporated well.
2. Coat the bottom of a 13X9X2 inch baking dish with a thin layer of the sauce.
3. Arrange half the lasagna noodles in the pan.
4. Cover with half the goat cheese mixture.
5. Cover this with half the mozzarella slices.
6. Cover this with half the marinara sauce.
7. Repeat layers: noodles, goat cheese, mozzarella slices and sauce.
8. Sprinkle parmesan or romano on top.
9. Bake in pre-heated 375u0b0F oven for 30 to 35 minutes, or till bubbly and the cheese is nicely melted on top.
10. Let stand 10 minutes before serving.

marinara sauce, lasagna noodles, containers, eggs, fresh basil leaf, mozzarella cheese, salt, pepper, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/goat-cheese-lasagna-90664 (may not work)