This lasagna recipe for vegetarian lasagna casserole is made up of many layers of vegetables and wonderfully flavored with (fresh) Italian herbs, goat cheese, pine nuts and cheese.
The last few days I’ve published several vegetarian recipes. Did I become a vegetarian? No, certainly not, although I can appreciate great vegetarian food and my favorite dish at the restaurant nearby is pasta with goat cheese, sundried tomatoes, pine nuts and zucchini. So tasty, I think, but that aside.
The moment you start working with cheese and since we are in the cheese week with in every recipe there is chees in it, you often see that it is used as a meat substitute. And of course you can also combine it with meat. But cheese has a delicious taste that makes you totally don’t miss the meat in the dish. In any case I don’t miss the meat (there will probably be true carnivores who disagree with me). I find this is one of the dishes that I can place on the table the once or twice a week dinners that are vegetarian (I’m just not a whole meat abstainer) can be cooked.
Because you are grilling the eggplant and zucchini, they get a nice smoky flavor. The fresh herbs give it an Italian touch. The crispy cheese on top, along with the melted goat cheese inside give the dish a delicious zing. Where the crunchy pine nuts makes this lasagna recipe go to higher spheres.
Tips vegetarian lasagna recipe:
- The lasagne is the tastiest if you make it with homemade lasagna sheets (and maybe you can buy them at the supermarket). If you can’t, then you can simply replace dried lasagne sheets;
- In summer the Italian herbs grow in my kitchen garden, only in the winter, they’re in wintersleep (of frozen). By that time I use dried Italian herbs, use 2 teaspoons for this recipes;
- Because you toast the pine nuts the nutty flavor will enhance.
Prepare vegetarian lasagna recipe:
1 day before:
- Make this lasagna the night before and store in the refrigerator. You only have to bake it in the oven before serving.
Store vegetarian lasagna:
- This vegetarian lasagna can be stored in the refrigerator for 2 days. You can also bake it for 20 minutes and then freeze it in the baking dish. The maximum shelf life is 1 month maximum (if properly sealed) in the freezer.
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