Goat cheese vegetable lasagne

This is a dish I now cook almost every week. I play around with the vegetables, depending on seasons, so in autumn/winter for example there will be butternut squash,mushrooms or leek and blue cheese, and in the spring/summer, courgettes, aubergines, tomatoes, pepper, goat cheese, and even marrow.

vegetarian lasagne

This recipe is the basis I work from and it includes instructions for the béchamel. I buy the usual white flour lasagne sheets at the supermarket because they are easy to find but I much prefer gluten free ones as they taste better and are much lighter.

I used to sweat all the vegetables in olive oil, but recently I’ve been steaming them instead as it requires less supervision and it’s healthier. It still tastes lovely. So choose whichever method you prefer but in both cases you will need to half cook the vegetables before building your lasagne.

Goat cheese vegetable lasagne

serves 6

preparation: 1 hour

cooking time: 45 minutes – 200C

Please note: This recipe contains goat’s cheese and is not suitable for pregnant women. Read about which cheeses you can safely eat when pregnant.


  • 15-20 lasagne sheets
  • 200 gr. lentils
  • 2 bay leaves
  • 1 red pepper
  • 3 sticks celery
  • 3 carrots
  • 1 big red onion
  • 1 big aubergine
  • 3 medium tomatoes
  • 1 garlic clove
  • 50 gr, butter
  • 100 gr. whole wheat flour
  • 1 litre milk
  • 1 tbsp. tomato concentrate
  • 1/2 goat cheese
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 100-150 gr. Cheddar
  • Olive oil
  • salt, pepper


  1. Cook the lentils with the bay leaves -in the pressure cooker it takes 15-20 minutes.
  2. Slice the carrots thinly, chop the celery, and divide the broccoli heads into smaller parts. Steam or sweat the vegetables with half of the sliced onion until they are soft but still crisp. Same process with the sliced aubergine, and pepper and rest of the onion.
  3. Prepare your tomato béchamel: melt the butter in a medium size saucepan on the hob. Remove from the hob, add the flour and stir. Add all the milk and put back on the hot hob. Stir constantly. It will take around 8-10 minutes for the mix to thicken. Once it has the consistency of custard, remove from the hob and add the tomato concentrate, nutmeg, cinnamon, the grated garlic, salt and pepper.
  4. Pre-heat the oven to 200C.
  5. Oil your oven dish. Start with a layer of aubergine/pepper/onion and half of the diced goat cheese. Add one layer of lasagne, then cover it with béchamel, and lasagne again. Spread the cooked lentils (remove the bay leaves) and sliced tomatoes. Then  another layer of lasagne-bechamel-lasagne. Finally add the carrots/broccoli/celery/onion and the rest of the goat cheese.
  6. Add a last layer of lasagne and cover with the rest of the béchamel and the grated Cheddar. (You can also add a line or a cross of goat cheese slices on top to give your lasagne an extra cheesy boost).
  7. Cook for around 45 minutes at 200C and the pasta should be a dente but cook longer if you prefer it softer, making sure the cheese layer doesn’t burn.
  8. Serve with a green salad.

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