Goat's Cheese and Roasted Vegetable Lasagne

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1/2 pound goat’s cheese
1 grilled eggplant
1 grilled zucchini
1 medium sliced tomato
1/2 bunch basil
1/2 pound shredded cheese
2 cloves garlic
pinch nutmeg
1/2 bunch spinach
6 slices bread
1 baking dish
3 tablespoons olive oil

In a baking dish, lay a layer of sliced bread, crusts removed. Sprinkle with a little olive oil, place spinach and basil leaves. Lay a layer of grilled eggplant, zucchini, scatter some shredded cheese. Repeat this process to form two layers, top with sliced goat’s cheese, splash on some olive oil.

Bake at 350 F for 15 minutes until the goat’s cheese turns a light brown. Test the centre of your lasagne for warmth. Allow to rest for 15 minutes and serve with a rocket or similar salad.

Serves 4

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