Goat Cheese Lasagna Recipes

Steps:

• Heat oven to 375°F. Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8" x 11" baking dish. Add one layer of lasagna and season with black pepper. Add a layer of zucchini, squash, and red pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.

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.

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.

Steps:

• Heat oven to 375°F.
• Chop your onions, mince your garlic, and chop your herbs.
• Heat pan with olive oil on med-high heat and add onions and ground lamb. Saute until lamb is nicely brown and the onions start to turn translucent.
• Add your garlic, tomatoes, herbs, pepper flakes, honey and wine.
• Mix together and let simmer on med for 15 minutes. Taste and add kosher salt and pepper to your taste. Then turn to low and let simmer another 15 minutes.
• While doing this boil your pasta until ALMOST Al Dente. Drain and rinse with cold water immediately to prevent pasta from cooking any further.
• Line a 12x 8x baking dish with your first layer of pasta. Then add sauce and crumble a thin layer of feta. Repeat this three times. Save all of the kasseri cheese for the top.
• So it should be: pasta, sauce and cheese, and repeat.
• Cover with tin foil and bake for 25 minutes. After 25 minutes remove tin foil and bake for another 25 minutes. The cheese should be golden brown.
• Let set and cool for 15-20 minutes and serve.
• a fresh salad and french bread to be dipped in olive oil and balsamic vinegar goes really well with this.

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.

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.

Steps:

• Line your dish lightly with oil (I like to use an extra virgin olive.
• Mix together the ricotta, mozzarella, provolone, muenster, parmesan, romano, feta, goat cheese, eggs, pepper, and parsley well in a large mixing bowl (being careful, cheese tends to fly out at you).
• Stir your sauce ingredients together in mixing bowl.
• Lay strips of pasta across dish parallel until layer is covered.
• Paste out the cheese mixture on top of pasta evenly.
• Repeat 5 with sauce on top of cheese mixture.
• Lightly sprinkle mozzarella on top of pasta (this helps hold the pasta together.
• Lay down another layer of pasta and repeat steps 5-8 until you reach the top of your dish.
• Sprinkle a little mozzarella and parmesan on the last layer of pasta (for looks).
• Cover with aluminum foil (this prevents the top from drying out--unless you like that).
• Preheat oven to 315°F and cook for 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
• In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
• In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
• Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
• Bake 45 minutes, or until cheese is bubbly and top is golden.

Steps:

• Slice the eggplant and squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside.
• Slice the peppers lengthwise into 1 1/2-inch strips.
• Preheat the oven to 375 degrees F.
• Mix the Chavrie®, olives, thyme, and eggs together in a bowl and season, to taste, with salt and pepper.
• Thoroughly wipe excess salt and moisture from eggplant and squash with paper towel.
• Spread 1 cup of the tomato sauce into the bottom of an 8x11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the eggplant and then summer squash , peppers and pasta.
• Spread sauce evenly over pasta.
• Dollop spoonfuls of the cheese mixture over the sauce cover.
• Repeat with the remaining eggplant, squash, goat cheese, and sauce.
• Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 15 minutes more.
• Let lasagna stand for 10 minutes before slicing.