Vegetable Lasagna with Goat Cheese

Vegetable Lasagna with Goat Cheese

Ready in 1 hour

This is a classic vegetarian lasagna with goat's cheese. The creamy texture and savory flavors adds a wonderful layer to this dish.

"I didn't use eggplant because there isn't any available right now. So I used an extra squash. It was so delicious and easy to make. I will definitely make this again, and it is now one of my favorite recipes!"

- SarahPresto

Top-ranked recipe named "Vegetable Lasagna with Goat Cheese"

4.5 avg, 13 review(s) 100% would make again

Ingredients

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2 small summer squash
1 eggplant; peeled
1 Kosher salt
1 oz. roasted red peppers drained; jar
1 pkg Chavrie® pyramid fresh goat cheese
1/3 c pitted olives
2 tsp chopped thyme
2 Eggs
1 jar tomato sauce
1 box ready to use Lasagna noodles
black pepper; Freshly ground
1/4 c Parmesan; grated

Original recipe makes 6

Servings  

Preparation

Slice the eggplant and squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside.

Slice the peppers lengthwise into 1 1/2-inch strips.

Preheat the oven to 375 degrees F.

Mix the Chavrie®, olives, thyme, and eggs together in a bowl and season, to taste, with salt and pepper.

Thoroughly wipe excess salt and moisture from eggplant and squash with paper towel.

Spread 1 cup of the tomato sauce into the bottom of an 8x11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the eggplant and then summer squash , peppers and pasta

Spread sauce evenly over pasta

Dollop spoonfuls of the cheese mixture over the sauce cover

Repeat with the remaining eggplant, squash, goat cheese, and sauce.

Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 15 minutes more.

Let lasagna stand for 10 minutes before slicing.

Credits

Added on Award Medal
Verified by stevemur

Chavrie Vegetarian Lasagna photo by corrinnej corrinnej

Calories Per Serving: 386 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Vegetable Lasagna with Goat Cheese

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This was really good! I added a 1/4 cup ricotta to the goat cheese mixture as one review suggested.
Shawna23 1 year ago
Really good! The goat cheese made this dish so amazing.
Smk2099 1 year ago
Amazing!
Kimkastner 1 year ago
This was very good!!! My family loved it. I used gluten-free lasagna noodles and took out the Parmesan and used goat cheese sprinkled on top instead came out very yummy!!!
Annieldynred 1 year ago
I didn't use eggplant because there isn't any available right now. So I used an extra squash. It was so delicious and easy to make. I will definitely make this again, and it is now one of my favorite recipes!
SarahPresto 2 years ago
Great flavor! Next time I may use a little ricotta with the goat cheese mixture for added creaminess.
acfly 2 years ago
Made this last night and it was great. I did use extra goat cheese though and it worked well
Prieshka 3 years ago
Made this tonight for my boyfriend who is a vegetarian, and we are very satisfied and I will definitely be making this again!
hlabudde 3 years ago
It was so easy to make! Everybody loved it. My only recomendation...put the double amount of goat cheese.
Pandita 3 years ago
This was wonderful. My goat cheese/ egg mixture was runny and I think I'll add more goat cheese next time.
Flamingo2 3 years ago
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