Low Carb Lasagna

Preheat oven to 350 degrees F. Rinse and drain the artichokes.
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 about half the marinara sauce over the bottom of an un-greased 3-quart shallow baking dish. Layer the Protein noodles in the dish. Spread with one-half of the artichokes and one-half of the goat cheese sauce, then a layer of chopped basil and pine nuts. Repeat layering Protein noodles, artichokes, and goat cheese sauce. Top with basil leaves and sprinkle with pine nuts.
Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 30 to 60 minutes before serving.