This is a very quickly made lasagna using store bought pasta sauce and "no-boil" lasagna sheets.
I have never used these sheets before, and was pleasantly surprised by how well they worked and how good they were. I will definitely use them again, especially if I'm pressed for time and unable to make my pasta from scratch.
15 oz ricotta cheese
1 large egg
1/2 cup grated parmesan cheese
a few pinches ground nutmeg
3 cups pasta sauce (I used a large 24 oz jar of spicy roasted red pepper)
6 sheets "no-boil" pasta sheets (less than half a 9 oz pkg.)
1/2 cup crumbled goat cheese
3 cups shredded mozzarella cheese
Combine the ricotta cheese with the egg, parmesan cheese and nutmeg. Stir until everything is well combined. Set aside.
Preheat oven to 350°F.
*Spread about 1 cup of sauce evenly over the bottom of an 8 inch square baking dish. Place 2 pasta sheets over the sauce. Spread a third of the ricotta mixture evenly over the pasta sheets. Sprinkle a third of the goat cheese crumbles over the ricotta, followed by 1 cup of the shredded mozzarella cheese. *Repeat this two more times.
Bake for about 45-60 minutes or until the lasagna is hot and bubbly. Allow to cool for about 10 minutes before slicing into it.