Preheat the oven to 400 degrees.
Turn on your hot tap water until very hot, then fill a pot with the hot water. Put your lasagna noodles in.
Chop up your basil, parley, onion, and garlic and put them on a plate.
Slice your mozzarella and move it to the side.
Blend your goat cheese, ricotta, egg, parmesan, parsley, salt and pepper together in a bowl, set aside.
Take the casing off of the sausage.
Get your pan ready by preheating it, add olive oil and basil, and, when ready, cook your onions for about 5 minutes (until translucent). Add your garlic for a minute. Next, put the sausage in and cook until it's no longer pink.
Once the meat is cooked through, add your crushed tomatoes and tomato paste and simmer on medium-low heat for about 15 minutes.
Drain your noodles a little, and make a prep lineup: sauce, noodles, ricotta mix, and mozzarella cheese
Layer your rectangle baking dish (I use a 5 quart). Put 1/3 of the sauce, then a layer of noodles, then the ricotta mix, then a layer of mozzarella. Repeat again: 1/3 of the sauce, noodles, ricotta mix, mozzarella. Lastly, add a layer of noodles, the last 1/3 of the sauce and sprinkle with 1/4 cup parmesan cheese (if you're going to freeze, wait until you put the dish in the oven to add the parmesan cheese).
Put it in the oven. I like to put it on a sheet pan so that if it drips, it doesn't land on the base of the oven.
Put it in the oven. I like to put it on a sheet pan so that if it drips, it doesn't land on the base of the oven.