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A delicious and healthy vegetable lasagna that features goat cheese and San Marzano tomatoes.
A cheesy, vegetable lasagna featuring San Marzano tomatoes and goat cheese that the whole family will love – even the carnivores. Add a loaf of ciabatta garlic bread for the carbohydrate lovers and nobody will complain.
Roasted Vegetable Goat Cheese Lasagna
- 1 box of whole wheat lasagna noodles
- 1/3 cup extra virgin olive oil
- 2 tbs butter
- ½ cup finely chopped red onion
- 1 cup chopped broccoli
- 1 cup thinly sliced mushrooms
- 1 cup sliced red or yellow peppers
- ½ cup sliced zucchini
- 1 large container ricotta cheese
- 3 handfuls fresh baby spinach
- 1 can San Marzano Tomatoes, sliced into smaller chunks
- 1 can Italian tomato sauce
- 3 tbs Fresh chopped Basil
- 3 tbs dried oregano
- 2 tbs crushed red chilies
- 1 tbs fresh chopped garlic
- 1 large log of Goat Cheese
- 2 cups shredded mozzarella cheese
- Sea salt and fresh ground pepper
First Things First are Noodles and Sauce
- Turn pan on medium/high heat and add oil, garlic, onion and mushrooms. Add some butter and stir often until slightly caramelized.
- Add canned tomatoes and tomato sauce.
- Add the basil, oregano, crushed chilies, and salt and pepper. Cover sauce, stirring occasionally for 20 minutes.
- While cooking, boil noodles for about 8 minutes, until al dente
The Roasted Veggies
- On a cookie sheet, place the chopped broccoli, yellow peppers and zucchini with some olive oil and salt and pepper.
- Roast on 375C for 10 minutes and flip, and roast for 5 more minutes.
- Leave the oven on 375C for the baking process
The Ricotta and Spinach Layer
- Boil a small pot of water and steam or boil spinach for only 1-2 minutes until tender. Drain spinach.
- In a mixing bowl, lightly stir together cooked spinach, ricotta cheese and a few pinches of sea salt and fresh pepper. Mix lightly for a minute and place aside.
The Fun of Layering, And Not Messing It Up
- Scoop a small amount of sauce into the bottom of a rectanglular lasagna baking dish until bottom is covered.
- Add 3 noodles, leaving 1/3 inch space between each noodle.
- Mix 1 cup of mozzarella in with the sauce for a layer of the sauce mixture.
- Cover with noodles.
- Add the roasted vegetables with some sauce and cover with more noodles
- Add spinach and ricotta mixture. Cover with noodles.
- Finally, add the last of the sauce and mozzarella.
The Fabulous Part is Finishing the Process and Eating it
- Slice the goat cheese log into 8 circles (or however many you like) and place evenly on the top so each square serving has one slice.
- Cover with tin foil and Bake for 45 min. Take foil off and bake for 15 more minutes or until cheese browns. ENJOY.
Tips for this Dish and Other Favourites
- Run the knife under hot water for a few seconds, for smoother cuts on the goat cheese circles.
- Roast veggies until they are tender and slightly browned, to keep texture in the lasagna.
- Leave 1/3 inch space between each noodle so they have room to expand.
Suggested Wine Match: Jackson Triggs Bin 93 Chardonnay or Inniskillin Reserve Pinot Noir.
Copyright Lane Luft. Contact the author to obtain permission for republication.
