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
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
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