Easy<\/p>\n
6 People<\/p>\n
30 minutes<\/p>\n
1 hour 20 minutes<\/p>\n
2 hours<\/p>\n
Enjoy a delightful vegetarian lasagna featuring roasted vegetables paired with the creamy texture of goat cheese!<\/p>\n
– Zucchini: 2 units
\n– Eggplant: 1 unit
\n– Bell pepper: 1 unit
\n– Olive oil: 3 tablespoons
\n– Salt: 3 pinches
\n– Pepper: 3 pinches
\n– Crushed tomatoes: 500 grams
\n– Garlic: 1 clove
\n– Basil: 1 teaspoon
\n– Sugar: 1 teaspoon
\n– Lasagna noodles: 9 sheets
\n– Goat cheese: 200 grams
\n– Mozzarella cheese: 150 grams
\n– Parmesan cheese: 100 grams
\n– Thyme: 1 tablespoon
\n– Milk: 1 tablespoon<\/p>\n
1. **Roast the Vegetables**<\/p>\n
Preheat your oven to 400\u00b0F (200\u00b0C). Place the sliced vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until they are soft.<\/p>\n
2. **Prepare the Tomato Sauce**<\/p>\n
In a skillet, heat a tablespoon of olive oil over medium heat and saut\u00e9 the garlic until fragrant. Add the crushed tomatoes, basil, sugar, salt, and pepper. Let the sauce simmer for 15-20 minutes.<\/p>\n
3. **Prepare the Goat Cheese**<\/p>\n
Crumble the goat cheese into a bowl. Mix in the milk and thyme, then season with salt and pepper to taste.<\/p>\n
4. **Assemble the Lasagna**<\/p>\n
Spread a layer of tomato sauce at the bottom of a baking dish. Layer the lasagna sheets, roasted vegetables, more sauce, and crumbled goat cheese. Repeat the layers, finishing with a final layer of lasagna sheets. Top with mozzarella and Parmesan cheeses.<\/p>\n
Cover the dish with aluminum foil and bake in the oven at 350\u00b0F (180\u00b0C) for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly. Let the lasagna rest for 10 minutes before serving. Enjoy this hearty and delicious vegetarian meal!<\/p>\n\n\n