What You'll Need
13" x 9" Glass Baking Dish
2 Cans Pasta Sauce (I use a mix of Hunt's Four Cheese & LaRosa's sauce, a local Cincinnati brand. In place of LaRosas's, I suggest Bertolli - Tomato & Basil is good )
2 Bags Italian Four Cheese Blend Shredded Cheese
1 Log Goat Cheese or 1 Container Crumbled Goat Cheese
1 Bag Shredded Parmesan Cheese
1 Box No Boil Lasgana Sheets
First, preheat the over to 375 Degrees farhenheit and spray your cooking dish. Layer in a mix of the two pastas. I generally scoop even portions down and spread.
A - Layer your pasta noodles - I use four per layer.
B - Spread tomato sauce evenly over the noodles with no dry areas.
C - Sprinkle Italian four cheese over the sauce until you see minimal red.
D- Sprinkle some Parmesan on top of that.
E - Crumble some goat cheese over top of that - about 1/4 of the log or container.
Repeat A-E 2 more times. On the last layer, use 1/2 of the goat cheese and add more of the other cheeses as well so it's fairly thick.
Cover with foil and bake for 45 minutes.
Remove the foil and continue cooking uncovered for 10 minutes until the cheese is lightly browned and bubbly.
Let cool for a few minutes and cut into 8 squares - then serve!