Megan's Lasagna

• lasagna noodle (no-boil kind is my fav)
• olive oil, to cover your saute pan
• 3 garlic cloves, finely chopped
• 1 onion, finely chopped
• 1 lb reduced-fat sausage
• 18 ounces tomato sauce
• 4 ounces goat cheese (creamy, crumbled)
• 15 ounces part-skim ricotta cheese
• 2 cups lowfat mozzarella cheese
• 1 egg
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 teaspoon parsley
• 1 teaspoon oregano
• 1 teaspoon basil

1. Heat up olive oil in a pan and saute the onion & garlic for 1-2 minutes.
2. Add the sausage and break apart with spatula.
3. Cook till no longer pink (about 10 minutes).
4. In a saucepan, add tomato sauce, the sausage/garlic mixture, and spice it to your liking.
5. Let the sauce simmer for 20 minutes.
6. Preheat oven to 400.
7. While the sauce simmers, in another bowl mix the ricotta, goat cheese, egg, half of the mozzarella, and some salt, pepper, and parsley.
8. Layer the lasagna in a pan as this: sauce, noodles, cheese mixture, a sprinkle of some mozzarella, and repeat until you get to the top of your pan.
9. Top off with remaining mozzarella.
10. Bake at 400 for 30 minutes.
11. ENJOY!

lasagna noodle, olive oil, garlic, onion, sausage, tomato sauce, goat cheese, ricotta cheese, mozzarella cheese, egg, salt, pepper, parsley, oregano, basil

Taken from www.food.com/recipe/megans-lasagna-230971 (may not work)