Goat Cheese Lasagne a Great Veggie Option

Goat Cheese Lasagne an Italian Veggie Favourite

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

  1. Preheat the oven to 190°C/fan170°C/gas 5.
  2. 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.
  3. Roast for 30-35 minutes until tender.
  4. Stir in the canned tomatoes, capers and 2 tbsp. water.
  5. 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.
  6. Off the heat, gradually stir in the milk until you have a smooth sauce.
  7. Return to the heat, stirring, for a few minutes to thicken the sauce.
  8. Season with nutmeg, salt and pepper. Stir in the vegetarian Parmesan.
  9. Divide half of the roasted veg among 4 x 400ml ovenproof dishes.
  10. Dot over a third of the goat’s cheese, then top with half the lasagne sheets and a third of the sauce.
  11. Repeat, ending with a layer of sauce. Sprinkle with the remaining goat’s cheese, then dot with the quartered cherry tomatoes and thyme leaves.
  12. Cool, wrap in cling film, and then freeze for up to 3 months.
  13. Bake 30 minutes from fresh or 1 hour from frozen until golden and piping hot all the way through.


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