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Sausage and Goat Cheesy Lasagna

Course Main Course


  • 2 Tbsp olive oil
  • 1 medium white onion diced
  • 1 lb sausage
  • 5 cloves garlic minced or grated
  • 2 cups finely chopped kale or spinach
  • 1/2 cup minced mushrooms
  • 1 15 oz tub ricotta cheese
  • 1 4 oz log room temperature Humble Goat Herb Garlic goat cheese
  • 5 cups tomato sauce
  • 3 cups shredded mozzarella cheese
  • 2 tsp salt
  • 1 tsp cracked black pepper
  • 1 tsp herbs dried oregano, basil, and Italian seasoning would all work


  • Preheat oven to 350°.
  • Soak lasagna noodles in hot tap water for 20 minutes, or use no-bake noodles
  • In a large skillet, add olive oil and cook onion and crumble sausage over medium heat until no longer pink, 5-7 minutes; add garlic and spinach or kale and mushrooms and cook until wilted.
  • Add tomato sauce to the sausage mixture reserving 2cups sauce
  • Mix ricotta and room-temperature goat cheese in a bowl until combined
  • Grease 13 x 9-inch pan
  • Spread one cup of reserved sauce on the bottom of the pan
  • Cover with soaked lasagna noodles, typically 4 to a row
  • Add one cup of meat mixture
  • Sprinkle half a cup of mozzarella on top of the meat
  • Dollop 1/2 cup of ricotta cheese mixture
  • Repeat for two more layers
  • On the top layer pour the remaining sauce and finish with the remaining cup and a half of Mozerella Cheese
  • Sprinkle with salt, pepper, and chosen seasoning
  • Bake at 350 for 1 hour (cover the top with aluminum foil if it gets too brown)
  • Let stand 30 minutes before serving.


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