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Goat Cheese & Summer Veggie Lasagna

Goat Cheese & Summer Veggie Lasagna
Serves 6
This veggie main-dish recipe, from the kitchen of Allison Hooper of Vermont Creamery, substitutes tangy goat cheese for the usual ricotta filling in lasagna.
  1. 2 tablespoons olive oil
  2. 1 zucchini, sliced
  3. 1 baby eggplant, quartered and sliced
  4. 6 ounces crimini mushrooms, stemmed and sliced
  5. 6 ounces spinach, stems removed
  6. 1 clove garlic, finely chopped
  7. Salt, to taste
  8. Black pepper, to taste
  9. 8 ounces creamy goat cheese
  10. ⅓ cup fresh basil, finely chopped
  11. 1 jar (26 ounces) high-quality or homemade marinara sauce
  12. ½ package (8 ounces) of no-boil lasagna noodles
  13. 8 ounces mozzarella, shredded or sliced
  1. Heat the oven to 350°F. In a large skillet heat the olive oil. Add the zucchini, eggplant, mushrooms, spinach, and garlic, and sauté for about 5 minutes over medium-high heat, just to soften the vegetables slightly. Season with salt and pepper. Remove from the heat, and set aside.
  2. Mix the goat cheese, basil, salt, and pepper until combined. Set aside.
  3. Spread a thin layer of marinara sauce in the bottom of an 8-inch square baking dish. Top with a layer of noodles. Spread about 3 tablespoons of the goat cheese mixture over the noodles. Top with about ⅓ cup of the vegetable mixture.
  4. Repeat layering with the remaining vegetables, noodles, goat cheese mixture, and marinara sauce. Cover tightly with foil, and bake for 40 to 50 minutes. Remove the foil, top with mozzarella, and broil for about 2 minutes, or until cheese is bubbly and golden brown.
culture: the word on cheese https://culturecheesemag.com/

Elaine Khosrova

Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.