Goat Cheese Lasagna

Preheat oven to 350 degrees F. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Drain out fat (otherwise, it will be too ‘soupy’). Stir in marinara sauce.
In a saucepan, heat the broth and soft goat cheese, whisk until well combined. Add in the shredded hard goat cheese and mix well. Remove from heat and cool slightly. Slowly whisk in the eggs (not too fast or you will get scrambled eggs).
To assemble, spread half of the meat sauce in the bottom of a 9×13 inch baking dish. Arrange chicken breast slices over meat sauce. Spread with one half of the goat cheese mixture. Top with a layer of chicken breast slices. Repeat layers, and top with remaining goat cheese sauce. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. Bake for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 30 minutes before serving.