Goat Cheese Veggie Lasagne an Italian Recipe
This year on our French Alps walking holidays I had a person who is non-cow-diary vegetarian, so on my Italian Recipe night I decided to try a Goat Cheese veggie lasagne. I used the Delicious magazine recipe, omitting the Parmesan.
It’s much easier if everyone can have the same so it seemed a great dish for Italian Recipe night. So impressed with the taste and ease of preparation, really worth trying.
Goat Cheese Veggie Lasagne Ingredients
- 2 red onions, cut into thin wedges
- 2 courgettes, cut into medium chunks
- 1 large aubergine, cut into medium pieces
- 1 red and 1 yellow pepper, cut into strips
- 500g cherry tomatoes, 400g halved, 100g quartered, for the topping
- 3 garlic cloves, finely chopped
- Large pinch of chilli flakes
- Leaves of 5 fresh thyme sprigs
- 1-2 tsp dried oregano
- 3 tbsp. olive oil
- 400g can chopped tomatoes
- 2 tbsp. capers, drained, rinsed and chopped
- 40g unsalted butter
- 40g plain flour
- 700ml whole milk
- Fresh nutmeg, to grate
- 75g grated vegetarian Parmesan or Pecorino ( omit for non-diary )
- 250g soft goat’s cheese, crumbled
- 8 (220g) fresh lasagne sheets or buy some ready-made
Goat Cheese Veggie Lasagne Method
- Preheat the oven to 190°C/fan170°C/gas 5.
- Put the onion, courgette, aubergine, peppers and halved tomatoes in a large roasting tin. Toss with the garlic, chilli, herbs and oil, and season with pepper.
- Roast for 30-35 minutes until tender.
- Stir in the canned tomatoes, capers and 2 tbsp. water.
- Meanwhile, melt the butter in a pan over a medium heat. Stir in the flour to make a paste, then cook, stirring, for 1 minute.
- Off the heat, gradually stir in the milk until you have a smooth sauce.
- Return to the heat, stirring, for a few minutes to thicken the sauce.
- Season with nutmeg, salt and pepper. Stir in the vegetarian Parmesan.
- Divide half of the roasted veg among 4 x 400ml ovenproof dishes.
- Dot over a third of the goat’s cheese, then top with half the lasagne sheets and a third of the sauce.
- Repeat, ending with a layer of sauce. Sprinkle with the remaining goat’s cheese, then dot with the quartered cherry tomatoes and thyme leaves.
- Cool, wrap in cling film, and then freeze for up to 3 months.
- Bake 30 minutes from fresh or 1 hour from frozen until golden and piping hot all the way through.