Tuesday, 16 June 2009

Goat Cheese, Spinach & Lentil Lasagne

This is a favourite dish to make for company, particularly vegetarian company. There is enough cheese to be deliciously gooey, but the lentils and spinach keep it feeling light and healthy. Likewise, although the cheese is a little pricey, the rest of the ingredients are affordable, even frugal, and it works out reasonably. (And the fact that it's lasagne makes it a contribution to Presto Pasta Nights.)

I don't know of any goats cheese curds but those made by Mornington Dairy, so that's what you should be looking for. If you can't get them, any squeaky-fresh cheese curds will do.

6 servings
1 hour 30 minutes - 45 minutes prep time

Goat Cheese, Spinach and Lentil Lasagne
12 whole wheat lasagne noodles
1 large bunch spinach or chard
4 cups tomato sauce
500 grams (1 pound) goat cheese curds
2 cups cooked green or brown lentils
2 teaspoons rubbed basil
2 teaspoons rubbed oregano
2 cups grated old Cheddar cheese
1/4 cup finely grated Parmesan cheese

Put a large pot of salted water on to boil, and cook the lasagne noodles until just pliable; about 8 minutes.

Meanwhile, wash and pick over the spinach. Rinse it well, and chop it, and leave it in the strainer. When the lasagne noodles are ready, drain them over the spinach so that they are well wilted by the boiling water.

Preheat the oven to 350°F.

Spread a thin layer of tomato sauce over the bottom of an 8" x 11" lasagne pan, and cover the bottom of the pan with three of the lasagne noodles. Spread on more sauce, 1/3 of the cheese curds, 1/3 of the lentils, 1/3 of the spinach or chard, 2/3 teaspoon each of the basil and oregano, and spread on a little more sauce. Press three more lasagne noodles evenly over this layer, and repeat twice.

Finally, spread the top with any remaining sauce, and sprinkle the grated Cheddar and Parmesan cheeses over the top. Bake the lasagne for 35 to 45 minutes, until golden brown and bubbling. Let rest for 5 to 10 minutes before serving.





Last year at this time I made Potato & Asparagus Salad.

1 comment:

daphne said...

What a treat. The use of lentils in lasagna with goats cheese is an excellent idea!