Mix the ricotta, goat cheese, eggs, basil, ½ cup of the Parmesan, and pepper on low speed.
Layer in a 9 x 13 baking dish (see note above): 1 cup marinara, 1/3 of Misto Alla Griglia, noodles to cover, 1/3 of mozzarella, 1/3 of ricotta mixture. Repeat twice.
Spread the last 1½ cups of marinara on top and sprinkle with the remaining ½ cup of parmesan.
Make ahead for next day: cover and refrigerate. Follow below instructions for baking.
Make ahead for further out (up to 3 months): cover with saran wrap and aluminum foil. Freeze. Defrost and follow below instructions for baking.
Cook now: place the dish on a sheet pan lined with parchment paper and bake for 60 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.