In a large skillet over medium-low heat, heat the olive oil. Saute onions in oil for about 5 minutes, or until translucent. Add the garlic and cook for an additional minute. Add the ground beef and cook for 10 minutes, or until no longer pink, breaking up meat as it cooks. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer for 20 minutes, or until sauce has thickened.

Meanwhile, allow noodles to soak in a bowl of super hot tap water for 20 minutes. Drain.

In a separate bowl, mix the ricotta, goat cheese, 1 cup of Parmesan, egg, remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper thoroughly. Set aside.

In the bottom of a 9×13 pan, spread about 1/3 of the sauce. Then add half the pasta, half the mozzarella, half the ricotta, and another 1/3 of the sauce. Layer the rest of the pasta, mozzarella, ricotta, and finally, the remaining sauce. Sprinkle with 1/4 cup of Parmesan.

To Cook – Bake at 400 degrees for 30 minutes or until cooked through and bubbling.
To Freeze – Cover with foil and place pan on a cookie sheet so it freezes flat. When ready to use, remove foil and cook from frozen for 60 minutes at 400 degrees, or until cooked through and bubbling.