- ¼ cup Creole seasoning
- 2 tbsp sugar
- 1½ tbsp ground cumin
- 2 tbsp ground coriander
- 3 tbsp salt
- 1½ tbsp black pepper
- 1 leg of goat or goat shoulder, bone-in (approximately 6 pounds)
- ½ lb unsalted sweet cream butter
- 2 onions, medium dice
- 1 red bell pepper, medium dice
- 1 poblano pepper, medium dice
- 3 leeks, washed and julienne cut.
- 3 tablespoons minced garlic
- 3 stalks celery, medium dice
- 2 large carrots, medium dice
- 2 qt crushed tomato
- 1 cup flour
- ½ bottle of dry red wine
- 1 gallon veal or beef stock
- 1 lb grated mozzarella or provolone cheese
- 2 cups grated Parmesan cheese
- Salt & Pepper
- 22 fresh, 8” lasagna noodles
- 1½ cups chopped parsley
- 1½ cups chopped chives
- 2 qt ricotta cheese
- Salt & pepper to taste
- Mix all ingredients well, set aside.
Preheat oven to 450°F.
Make the spice rub by combining first 6 ingredients (Creole seasoning through black pepper). Season goat liberally with spice rub. Place seasoned goat in a roasting pan and bake in oven for 20 to 30 minutes, or until it’s browned.
Remove the goat braise from oven, let cool. Pick meat and reserve sauce.
In a large pot set over medium-high heat, melt butter and add the onions, red bell pepper, poblano pepper, leeks, garlic and celery. Season with salt and pepper. Cook until translucent. Add carrots and crushed tomato and cook 5 more minutes. Add flour and stir frequently for about 2 minutes, until coated. Add roasted lamb, wine and stock. Bring to a boil, cover and place into oven. Drop temperature to 300°.
Cook for 4–6 hours, or until tender. Assemble the lasagna using a large baking dish, making layers of sauce, meat, herbed ricotta and pasta. As you work, slightly press down to remove air pockets from the dish, then cover with cheese.
Top the pan with foil and bake for 45 minutes at 350°. After 45 minutes, uncover baking dish and raise temperature to 400° to brown the top. Remove from oven let rest for 20–30 minutes before serving.