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Lasagna with goat cheese

Number: 6 to 8 people

Complexity: easy

Working time: 45 min

Total preparation: 1.5 hours


    • 4 peppers

    • 2 carrots

    • 1 or 2 onions

    • 4 stalks of celery

    • 5 cloves of garlic

    • 250 g mushrooms

    • 500 g minced meat (optional)

    • package of lasagna baking

    • can of peeled tomato

    • can of tomato paste

    • 200g Feta cheese

    • 300 gr Goat cheese

    • 500 grams of cottage cheese

    • 2 anchovies (optional)

    • 2 tbsp rosemary

    • 1 tbsp thyme

    • 2 tbsp oregano

    • 1 or 2 bay leaves

    • 300 ml bullion (beef, vegetables, chicken, mushrooms... doesn't matter)

    • salt and pepper to taste

    • some vegetable oil

    • some breadcrumbs (optional)

    Other supplies

    Large glass baking dish

      So today we are eating lasagna, a meal that is always loved in the family. Also a great way to use up leftovers in the fridge. We had leftover carrots, celery sticks and mushrooms, but the recipe can also be made without them. If you want to make the meal vegetarian, simply leave out the minced meat.

      The tomato sauce as described below (with a little more bullion) can also be used as a sauce over spaghetti!

      Mis en place

      Chop the onions and garlic

      Cut the peppers. carrots and celery in small cubes (not too small)

      Cut the mushrooms into slices and a few into quarters.

      Grate the goat cheese and feta cheese

      Cut anchovies into small pieces


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


      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 minutes, add the pepper and let it simmer nicely.

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

      Increase the heat a bit and then add the carrots and celery and stir again.

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

      Add tomato puree and stir.

      Add canned tomatoes and bullion and stir.

      and finally add the champions, stir and you're done.

      Cheese mixture:

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

      Filling the glass bowl:

      1 - cover the bottom of the bowl with the tomato sauce.

      2 - spread some dollops of the cheese mixture (see photo and make sure you save at least half for the final layer!)

      3 - cover with lasagna sheets.

      Repeat this until your sauce is used up, but then place lasagna sheets last but divide the rest of the cheese mixture and spread evenly.

      Sprinkle the rest of the goat cheese over the cheese mixture.

      Sprinkle some breadcrumbs over the grated cheese.

      Place dish in the oven: 30 minutes.


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