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Lasagna with goat cheese

About the recipe

This goat cheese lasagna is a family favorite and perfect for using up leftovers in the fridge! Make it vegetarian by omitting the ground beef and enjoy a delicious, flavorful meal.

Servings:

6 to 8 persons

Region:

Europe

Kitchen:

Italian

Working hours:

45 min

Total preparation:

1.5 hours

Course/dish:

Main course

M, f, v or v

Meat

Material:

Oven

Season:

-

Complexity:

Simple

Ingredients and supplies

  • 4 peppers
  • 2 carrots
  • 1 or 2 onions
  • 4 stalks of celery
  • 5 cloves of garlic
  • 250 gr mushrooms
  • 500 g minced meat (optional)
  • package of lasagna sheets
  • can of peeled tomatoes
  • can of tomato puree
  • 200 gr Feta cheese
  • 300 gr goat cheese
  • 500 g cottage cheese
  • 2 anchovies (optional)
  • 2 tbsp rosemary
  • 1 tbsp thyme
  • 2 tbsp oregano
  • 1 or 2 bay leaves
  • 300 ml bullion (beef, vegetable, chicken, mushrooms...it doesn't matter)

  • salt and pepper to taste
  • some vegetable oil
  • some breadcrumbs (optional)

Other supplies

Large glass baking dish

Prep-work

Chop the onions and garlic

Cut the peppers, carrots and celery into small cubes (not too small)

Cut the mushrooms into slices and some into quarters.

Grate the goat cheese and feta cheese

Cut anchovies into small pieces

and....if you use fresh thyme and rosemary, remove the leaves from the sprigs and chop finely.

Preparation

Preheat the oven to 180 degrees

The tomato sauce:

Fry the mushrooms in a separate frying pan with some vegetable oil

In another pan (we use a frying pan, so you can stir without it flying out of the pan), fry the onions and garlic.

After about 5 meals, add the pepper and let it simmer.

After about 5 minutes, add the minced meat and loosen it so that it falls apart (they call that rolling here).

Turn the heat up a bit and then add the carrots and celery, stir well again.

Add the bay leaves, rosemary, thyme and oregano and stir.

Add tomato puree and stir.

Add the can of tomatoes and bullion and stir.

and finally add the mushrooms, stir and it's ready.

Cheese mixture:

Feta in a bowl, add the cottage cheese and 150 g of goat cheese and mix evenly.

Filling the glass bowl:

1 - Cover the bottom of the dish with the tomato sauce.

2 - spread some blobs of the cheese mixture (see photo and make sure you keep at least half for the last layer!)

3 - Cover with lasagna sheets.

Repeat this until you run out of sauce but then place the lasagna sheets last but divide the rest of the cheese mixture and spread evenly.

Sprinkle the remaining goat cheese over the cheese mixture.

Sprinkle some breadcrumbs over the grated cheese.

Place dish in the oven: 30 min.

KPK

​

12 april 2018

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