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 moment you start cooking with cheese , 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 a flexitarian) can be cooked.
With grill flavor
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 make this lasagna recipe go to higher spheres.
- 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 winter sleep (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.
⏲️ Preparation and storage
- Make this lasagna the night before and store it in the refrigerator. You only have to bake it in the oven before serving.
- 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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Vegetarian lasagna casserole
Ingredients
- 12 lasagne sheets and 2 tablespoons salt for cooking
- 2 zucchini
- 2 eggplants
- 6 tomatoes
- 240 grams goat cheese
- 100 grams cheese Gouda, old preferable
- 300 mL yogurt
- 3 tablespoons pine nuts
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Fill a pan of water and add 2 tablespoons of salt and put it on the heat and bring to a boil.
- Add the lasagne sheets to the boiling water for 30 seconds and take them out. Make sure they won't stick to each other
- Wash the zucchini, eggplant, and tomatoes.
- Toast the pine nuts in a dry frying pan for 2 minutes until they smell nutty. Stay with them to make sure they won't burn.
- Cut the zucchini and eggplant into slices (about ½ inch, 1 cm).
- Brush the slices with olive oil and grill them on both sides in the grill pan.
- Cut the tomatoes into slices (¼ inch-½ cm).
- Take the baking dish and spread half the eggplant slices.
- Sprinkle with salt and pepper.
- Put half of the courgette slices in the oven dish.
- Sprinkle again with salt and pepper.
- Then half the tomato slices and then you divide half the goat cheese and half the pine nuts and sprinkle them on top.
- Season with salt and pepper.
- Cover with half of the lasagne sheets.
- Repeat and finish again with the rest of the lasagne sheets.
- Pour the yogurt over the lasagna.
- Grate the old cheese on top of the dish.
- Put the lasagne for 25 minutes in an oven of 390 °Fahrenheit (200 ° Celsius) and bake until done
Notes
- 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 winter sleep (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.
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