Goat Cheese & Summer Veggie Lasagna | culture: the word on cheese
This recipe substitutes tangy Vermont Creamery goat cheese for the usual ricotta to make this vegetable lasagna bright, summery, and delicious
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culturecheesemag.com.
Ingredients
- 2 tablespoons olive oil
- 1 zucchini (sliced)
- 1 baby eggplant (quartered and sliced)
- 6 ounces crimini mushrooms (stemmed and sliced)
- 6 ounces spinach (stems removed)
- 1 clove garlic (finely chopped)
- Salt (to taste)
- Black pepper (to taste)
- 8 ounces creamy goat cheese
- ⅓ cup fresh basil (finely chopped)
- 1 jar (26 ounces high-quality or homemade marinara sauce)
- ½ package (8 ounces of no-boil lasagna noodles)
- 8 ounces mozzarella (shredded or sliced)
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