Vegetarian Lasagna With Chavrie Goat Cheese Recipes

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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



Roasted Vegetable Lasagna with Goat Cheese image

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

3 medium bell peppers, cut into 1-inch pieces
3 medium zucchini or summer squash, cut in half lengthwise and then into 1/2-inch slices
1 medium onion, cut into 8 wedges, separated into pieces
1 package (8 oz) sliced mushrooms
Cooking spray
1/2 teaspoon salt
1/4 teaspoon pepper
12 uncooked lasagna noodles
1 package (5 to 6 oz) chèvre (goat) cheese
1 container (7 oz) refrigerated basil pesto
2 cups tomato pasta sauce
2 cups shredded Italian cheese blend (8 oz)

VEGETARIAN LASAGNA WITH CHAVRIE GOAT CHEESE

This is great for the holidays for Vegetarians! The goat cheese adds a wonderful unique layer of flavor!

Provided by Corrinne J

Categories     One Dish Meal

Time 1h20m

Yield 1 Dish, 6-8 serving(s)

Number Of Ingredients 12



Vegetarian Lasagna With Chavrie Goat Cheese image

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.

Nutrition Facts : Calories 357.7, Fat 12.4, SaturatedFat 6.7, Cholesterol 94, Sodium 1710.3, Carbohydrate 46.8, Fiber 7, Sugar 9.4, Protein 17.5

2 small summer squash
1 eggplant, peeled and sliced
1 (12 ounce) jar roasted red peppers, drained
1 (5 1/3 ounce) package of chavrie fresh goat cheese
1/3 cup pitted olive
2 teaspoons chopped thyme
2 eggs
1 (26 ounce) jar of your favorite tomato sauce
1 (8 ounce) box lasagna noodles (ready to use)
1/4 cup grated parmesan cheese
fresh ground black pepper
kosher salt

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



Lasagna With Goat Cheese from Ina Garten image

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

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves (minced)
1 1/2 lbs sweet Italian sausage (casings removed)
1.5 (1 lb) jars Ragu sundried tomato and sweet basil pasta sauce
1/4 cup chopped fresh flat-leaf parsley
1/2 lb lasagna noodle (Barilla no-boil)
15 ounces ricotta cheese
3 -4 ounces creamy goat cheese, crumbled
1 cup grated parmesan cheese, plus
1/4 cup grated parmesan cheese, for sprinkling
1 extra-large egg, lightly beaten
1 lb fresh mozzarella cheese, thinly sliced

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