*You can substitute the same amount of non-fat dry milk if you can’t find goat’s milk powder.

**If you want your cheese browned, hit it with your blowtorch or a hardware-store heat gun.

Degreasing Note:

One of the most common lasagna-centric complaints is that it’s often greasy, what with all that sausage. This is indeed a difficult issue to wrangle when a rectangular vessel is involved. Cooking deep and round presents far more effective options. Simply place a lid from a 2-quart saucepan on top of the cooked dish and press gently downward. The fat will gurgle up the sides and into the top of the lid pretty as you please. When full, simply lift up and discard as you wish. Repeat until you’re happy with your grease content.