Goat Cheese Lasagna Recipes
ROASTED VEGETABLE LASAGNA WITH GOAT CHEESE
Fresh veggies, goat cheese and pesto add so much fabulous flavor to lasagna that you won't miss the meat!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, summer squash, onion and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 15 to 20 minutes, turning vegetables once, until crisp-tender.
- Meanwhile, spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time. In medium bowl, crumble chèvre into pesto; stir.
- Spread 1/2 cup pasta sauce in baking dish; top with 3 noodles. Layer with half the pesto mixture and 2 cups of the vegetables. Top with 3 more noodles. Top with 3/4 cup sauce and 1 cup shredded cheese blend. Top with 2 cups vegetables, 3 noodles, remaining half of pesto mixture, 2 cups vegetables, 3 noodles and 3/4 cup sauce. Sprinkle remaining 1 cup shredded cheese over top.
- Reduce oven temperature to 375°F. Bake uncovered 20 to 30 minutes or until hot. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 520, Carbohydrate 47 g, Cholesterol 30 mg, Fat 2, Fiber 5 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 12 g, TransFat 0 g
EGGPLANT AND GOAT CHEESE LASAGNA
This lasagna is a take on the traditional. Instead of noodles, it uses sliced eggplant. Instead of ricotta, it uses goat cheese. It is delicious!!!
Provided by Kimberly L.
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x13-inch baking dish with cooking spray.
- Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
- Pour one fourth of pasta sauce on top of eggplant layer.
- Dot pasta sauce layer with one fourth of goat cheese slices.
- Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
- Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 25.8 g, Cholesterol 43.2 mg, Fat 19.1 g, Fiber 7.2 g, Protein 14.5 g, SaturatedFat 11.5 g, Sodium 802.4 mg, Sugar 15.5 g
LASAGNA WITH GOAT CHEESE FROM INA GARTEN
I saw this on an episode of "Barefoot Contessa" and tried it for myself. It is the best. I do make variations on her recipe though.
Provided by Ms. DMAC
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent.
- Add the garlic and cook for 1 more minute.
- Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
- Add the Jar of Ragu Sundried Tomato & Sweet Basil Pasta Sauce Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Nutrition Facts : Calories 655, Fat 39.2, SaturatedFat 20.5, Cholesterol 146.8, Sodium 1195.3, Carbohydrate 29.2, Fiber 1.3, Sugar 2.8, Protein 45.8
PUMPKIN AND GOAT CHEESE LASAGNA RECIPE
Add a twist to your classic Italian dish with our pumpkin lasagna recipe. A cheesy yet savory layers of pasta you' surely enjoy for dinner!
Provided by Recipes.net Team
Categories Pasta Recipes
Time 1h35m
Yield 6
Number Of Ingredients 21
Steps:
- In a medium saucepan over low heat, melt the butter.
- Stirring continuously with a wire whisk, sprinkle in the flour; continue cooking, stirring constantly for 5 minutes.
- Whisking briskly, slowly pour in the milk. Stir in the goat cheese, salt, and pinch of nutmeg.
- Bring to a gentle simmer and continue cooking, stirring frequently, until thick and creamy, about 10 minutes. Remove from the heat and set aside.
- In a large mixing bowl, combine the pumpkin puree, thyme, sage, nutmeg, ½ cup breadcrumbs, mascarpone, ¼ cup parmesan, brown sugar, goat cheese, salt, and pepper. Stir with a wooden spoon until thoroughly combined.
- Preheat the oven to 400 degrees F. Lightly coat the inside of a baking casserole with nonstick cooking spray.
- Spread a third of the pumpkin mixture on the bottom of the pan. Cover with a layer of lasagna noodles, placed lengthwise side by side.
- Spread another third of the filling over the noodles, and top with ¾ cup of bechamel. Top with another layer of pasta, the remaining filling, and another ¾ cup of bechamel. Cover with a final layer of noodles and all the remaining bechamel.
- Evenly sprinkle with ½ cup each of breadcrumbs and parmesan. Spray a sheet of aluminum foil with nonstick spray and place it sprayed side down over the lasagna pan, folding the edges over.
- Bake until the lasagna is heated through and bubbling, about 40 minutes.
- Remove the foil and bake until the topping is golden brown, about 10 minutes.
- Remove the casserole from the oven and let the lasagna settle for 10 minutes.
- Garnish with sage and serve hot. Enjoy!
Nutrition Facts : Calories 855.00kcal, Carbohydrate 99.00g, Cholesterol 89.00mg, Fat 37.00g, Fiber 8.00g, Protein 32.00g, SaturatedFat 23.00g, ServingSize 6.00 people, Sodium 1,917.00mg, Sugar 23.00g, TransFat 1.00g, UnsaturatedFat 7.00g
GOAT CHEESE LASAGNA
Necessity is the mother of . . . well, you know. This recipe was born when I went to the grocery store one day and they were out of ricotta. It occurred to me that goat cheese being the same consistency, it might do in a pinch. I find it lends itself beautifully to this dish, and now my family prefers this recipe to the traditional. Use the un-aged soft goat cheese, for example Chavroux. If you are looking for a marinara sauce recipe, I've posted one that goes especially well with this dish ! Preparation time does not include time to prepare the marinara sauce.
Provided by FlemishMinx
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Beat the eggs then add the drained goat cheese, the shredded mozzarella, the basil leaves, salt and pepper, and mix till creamy and everything is incorporated well.
- Coat the bottom of a 13X9X2 inch baking dish with a thin layer of the sauce.
- Arrange half the lasagna noodles in the pan.
- Cover with half the goat cheese mixture.
- Cover this with half the mozzarella slices.
- Cover this with half the marinara sauce.
- Repeat layers: noodles, goat cheese, mozzarella slices and sauce.
- Sprinkle parmesan or romano on top.
- Bake in pre-heated 375°F oven for 30 to 35 minutes, or till bubbly and the cheese is nicely melted on top.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 454.8, Fat 27, SaturatedFat 16, Cholesterol 112.1, Sodium 1125, Carbohydrate 26.6, Fiber 2.6, Sugar 8.9, Protein 25.8
More about "goat cheese lasagna recipes"
ROASTED VEGETABLE AND GOAT'S CHEESE LASAGNE RECIPE ...
From deliciousmagazine.co.uk
Servings 4Total Time 2 hrsCategory Gnocchi RecipesCalories 774 per serving
- Put the onion, courgette, aubergine, peppers and halved tomatoes in a large roasting tin. Toss with the garlic, chilli, herbs and oil, and season with pepper. Roast for 30-35 minutes until tender. Stir in the canned tomatoes, capers and 2 tbsp water.
- Meanwhile, melt the butter in a pan over a medium heat. Stir in the flour to make a paste, then cook, stirring, for 1 minute. Off the heat, gradually stir in the milk until you have a smooth sauce. Return to the heat, stirring, for a few minutes to thicken the sauce. Season with nutmeg, salt and pepper. Stir in the vegetarian Parmesan.
- Divide half of the roasted veg among 4 x 400ml ovenproof dishes. Dot over a third of the goat’s cheese, then top with half the lasagne sheets and a third of the sauce. Repeat, ending with a layer of sauce. Sprinkle with the remaining goat’s cheese, then dot with the quartered cherry tomatoes and thyme leaves. Cool, wrap in cling film, then freeze for up to 3 months.
- Preheat the oven to 190°C/fan170°C/gas 5. Bake from frozen for 1 hour, or 30 minutes from fresh, until golden and piping hot all the way through.
PESTO AND GOAT CHEESE LASAGNA RECIPE - IAN KNAUER | …
From foodandwine.com
Servings 6-8Total Time 1 hr 45 minsCategory Lasagna
- In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onion, garlic, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring, until golden, about 8 minutes. Stir in the flour and cook, stirring, 1 minute. Whisk in the milk and bring to a boil, whisking. Boil 5 minutes, then remove from the heat and stir in the goat cheese until it is melted. Stir in the pesto and season the sauce with salt and pepper to taste.
- In a 3-to 3 1/2-quart lasagna dish spread 1 cup of the cheese sauce over the bottom. Make layers of noodles and sauce finishing with a layer of sauce.
- Cover the lasagna dish with aluminum foil and bake until the filling is bubbling, about 45 minutes. Uncover the dish and continue to bake until the cheese is browned, about 30 minutes more. Let the lasagna stand 10 minutes before serving.
CHORIZO-AND-GOAT CHEESE LASAGNA RECIPE - KRISTEN …
From foodandwine.com
5/5 (1)Category LasagnaServings 2-3Total Time 1 hr 5 mins
- Preheat the oven to 425°. In a large frying pan, cook the chorizo over medium high heat for 3 minutes, until it starts to brown. Add the marinara sauce and season with sea salt and freshly ground pepper.
- In a medium bowl, whisk together the ricotta, egg, sea salt, freshly ground pepper and 1/3 cup water.
- In an 8-inch-square baking dish, spread 1/3 cup of marinara sauce and top with 4 lasagna noodles, breaking them as necessary so that they fit. Pour half of the marinara sauce over the top, then spread with half of the ricotta. Sprinkle with the Parmigiano-Reggiano, then add another layer of lasagna noodles. Cover with the remaining marinara sauce and ricotta, and top with the goat cheese and mozzarella.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil, turn on the broiler and broil for 5 minutes, until the noodles are soft and the cheese is browned and bubbling. Let rest for 10 minutes before serving.
SPINACH & GOAT CHEESE LASAGNA | ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 12Category Fresh PastaServings 6
- To make the pasta, mound your flour on a large pastry board, or the counter with the salt, and make a well in the center.
- Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well.
MUSHROOM AND GOAT CHEESE LASAGNA - THE WASHINGTON …
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3.6/5 (12)Servings 9Is Accessible For Free TrueCalories 290 per serving
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Reviews 3Category DinnerCuisine AmericanTotal Time 1 hr 5 mins
ROASTED ASPARAGUS LASAGNA WITH GOAT CHEESE - JAMIE GELLER
From jamiegeller.com
Estimated Reading Time 1 min
- Place a large stockpot over high heat and cook lasagna pasta until it is al dente. Drain and toss with olive oil to prevent pasta from sticking.
- Toss the asparagus pieces with salt and pepper and extra Virgin olive oil. Place on a broiler proof pan and cook until caramelized and lightly browned (about 5-7 minutes). Be sure to turn the asparagus frequently so that it is evenly golden brown. Remove from the broiler and set aside.
- Place a medium sauté pan over medium heat. Melt the butter and whisk the flour in to milk. Stir the mixture to cook out the raw flour taste (about 1 minute.) Add the milk at once and whisk constantly. The mixture will thicken when the milk reaches a boil. When the mixture reaches a boil, remove from the heat and stir in the goat cheese and lemon zest. Adjust the seasoning with salt and pepper.
INA GARTEN'S TURKEY LASAGNA WITH GOAT CHEESE - INQUIRING CHEF
From inquiringchef.com
3.8/5 (20)Category Main DishCuisine ItalianTotal Time 1 hr
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
EGGPLANT LASAGNA - DETOXINISTA
From detoxinista.com
5/5 (4)Total Time 1 hr 15 minsCategory Main CourseCalories 265 per serving
- Preheat your oven to 400F. Then, like traditional lasagna, we must first prepare all of the "layers."
- Using a mandolin, slice the eggplant lengthwise into thin strips. You may peel it first, if you like, but I took the easy route and left the skin on. Place the eggplant slices in a dish, and toss with a bit of balsamic vinegar (or lemon juice). Set aside to let marinate.
- Pulse the raw cauliflower florets in a food processor to make "rice." Then steam, strain, and SQUEEZE out the excess moisture, leaving the cooked rice fairly dry.
- In a skillet over medium-low heat, melt the butter or coconut oil, and saute the garlic and chopped onions for about 5 minutes, or until translucent.
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5/5 (2)Category Dinner, EntreeCuisine AmericanTotal Time 45 mins
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