Pain-Free Lasagne

I made a meat lasagne this week, using only ingredients that don't trigger inflammation and pain for me.  It turned out pretty tasty - a little different, but still good and satisfying.  I used no boil lasagne noodles, but some of them came out kind of chewy, even crunchy, so it might work better boiling regular lasagne noodles and using those.  I made it in the pan I think of as our roasting pan - it's bigger than 9" X 13".

INGREDIENTS

1 recipe of Tomato Free Marinara Sauce (see separate blog post.  Takes about 20 minutes to make, and uses puréed pumpkin and beets)

1 pound ground chuck, cooked and drained

1 pound turkey sausage, cooked and drained

Lasagne noodles (either oven ready or cooked - enough for three layers)

8 ounces goat cheese crumbles

2 large eggs

4 oz grated pecorino Romano cheese

8 oz goats milk or sheep's milk mozzarella or other mild melting cheese

COOKING INSTRUCTIONS

Preheat oven to 375 degrees F.  In small bowl, whisk eggs.  Add goat cheese crumbles and mix together with egg.  Spread 1 cup of marinara sauce in bottom of pan.  Add layer of lasagne noodles.  Spread 1/2 the egg/cheese mixture over noodles, add 1/3 of the other cheeses.  Mix cooked meat with remaining marinara sauce and spread 1/3 of that over cheeses.  Add a layer of noodles and repeat.  Add third layer of noodles.  Spread remaining meat sauce then the remaining cheeses.  Cover pan with aluminum foil.  Bake about 30 minutes.  Uncover and bake an additional 25 minutes.