Roasted Vegetable and Goat Cheese Lasagne Recipe

by katerina on September 24, 2008

Roasted Vegetable and Goat Cheese Lasagna
This is a non-recipe kind of recipe, I didn’t measure anything or time anything but it came together really well and was pretty healthy too so I thought I would post it. The goal was to make comfort food but on the lighter side so I used less pasta, less cheese and tons of veggies. We went to the farmers market in the morning and picked up three beautiful little eggplants, two summer squashes, 1 lb of local ground beef and several pounds of fresh tomatoes and just let that inspire the meal. You could totally make this low carb too by completely omitting the pasta and using more grilled veggies.

First I made a simple meat tomato sauce. I sauteed the ground beef in a little olive oil for a few minutes then added some diced celery, onion, carrot, garlic, basil, and oregano and stirred regularly until the veggies were soft. Then I added a can of tomato paste and stirred it in, then added a ton of chopped romas and some salt and pepper. Stirring regularly I let it simmer for about an hour.
Meanwhile I salted some big long strips of eggplant and squash and let it sit and drain while I also defrosted a small package of frozen spinach. Then I made a quick batch of homemade lasagne noodles cause I am self destructive that way and decided I needed to do just one more thing….
I grilled the eggplant and squash and set all the ingredients up to assemble including some goat cheese and grated mozzarella. Then I layered noodles, spinach, veggies, sauce, goat cheese and repeat ending with a layer of noodles, sauce and the mozzarella.


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