Vegetarian Lasagna With Chavrie Goat Cheese Recipe

Name: Vegetarian Lasagna With Chavrie Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Slice the peppers lengthwise into 1 1/2-inch strips.
3
Preheat the oven to 375 degrees F.
4
Mix the Chavrie(R), olives, thyme, and eggs together in a bowl and season, to taste, with salt and pepper.
5
Thoroughly wipe excess salt and moisture from eggplant and squash with paper towel.
6
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.
7
Spread sauce evenly over pasta.
8
Dollop spoonfuls of the cheese mixture over the sauce cover.
9
Repeat with the remaining eggplant, squash, goat cheese, and sauce.
10
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.
11
Let lasagna stand for 10 minutes before slicing.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Vegetarian Lasagna With Chavrie Goat Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Lasagna With Chavrie Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions