Goat’s Cheese and Roasted Vegetable Lasagne

Sometimes you get a feeling that something you’ve cooked might be an utter disaster. I call it supper hell. This exact thing happened in our house last night. Feeling absolutely full of manflu, caught from my housemate who thinks he may have caught it from a sunbed – classy!, and really tired, I did one of those ‘I have a recipe in mind but I’m not sure what it entailed so I’ll stand around in the kitchen and bang some pans until I have something edible’ specialities.

However, and this is a big however, it wasn’t so bad! The sauces oozed a bit but given that it was a scraps from the fridge and cupboard kind of supper, it was actually alright. David said it tasted nice which I think says a lot for the presentation but let’s face it, presentation isn’t everything which is exactly why there isn’t a photo. However, I can tell you it looked a lot like lasagne, there were also white goat’s cheese bits, green lasagne verdeĀ and courgette bits, purple aubergine bits, red tomato bits and some brownish mozzerella and parmesan bits. It could be vegetarian but as I add pancetta to everything, it wasn’t. You could leave this out and perhaps more parmesan for saltiness or even more salt. I think it would be nice with some roasted pine nuts in and even some roasted red onion in the vegetable mix but it’s a nice supper. It actually didn’t take that long using ‘ready to cook’ lasagne sheets from the back of a deep dark cupboard.

Failing to have taken a picture, I give you this picture of some vegetables so you know the theme:


a bounty of vegetables


  • goat’s cheese, a small fresh one
  • an aubergine
  • 2 courgettes
  • 300g baby tomatoes – I used plum
  • tomato puree
  • pinch of sugar
  • garlic clove crushed
  • handful of pancetta
  • lasagne verde sheets (i think most are the ready to cook variety but you could use the fresh ones)
  • a ball of mozzarella
  • handful of grated parmesan
  • handful of basil
  • salt and pepper
  • creme fraiche
  1. In a large frying pan, saute the pancetta and garlic and place to one side.
  2. In the same pan, add a good splash of olive oil and the chopped aubergine. This will absorb a lot of oil but it’s worth it, if you’re worried about the amount, you could use a spray so that you can use less.
  3. When the aubergine is beginning to soften, add the courgette and cook until browned on the edges.
  4. Throw in the baby tomatoes, some whole and some halved.
  5. Stir over the heat until the tomatoes begin to break down, add the puree and the sugar and cook for a couple of minutes, adding the pancetta and garlic back into the pan.
  6. Meanwhile in a bowl, spoon out the creme fraiche (about a tub) and stir in half of the chopped mozzarella, half of the parmesan and the broken up goat’s cheese. Add plenty of salt and pepper.
  7. In a lasagne dish, spoon a layer of the tomato sauce, then add a layer of lasagne sheets, spoon a layer of the cheesy creme fraiche mixture and another of the lasagne sheets. Continue this pattern until you have reached the final layer of cheesy creme fraiche mixture and spread the remaining mozzarella across the top. Sprinkle over the parmesan.
  8. Cook in a preheated oven of about 180 for 30-35 minutes or until the pasta is soft if poked with a knife.
  9. Leave to stand for 5 minutes before serving as the sauce and cheese will relax and make it easier to cut and spoon.
  10. Serve with crusty bread and salad.




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