the lasagna recipes

Lasagna recipe with goat cheese, tomatoes and spinach

Difficulty: Easy
Portions: 4
Preparation: 25 min.
Baking time: 30 min.
Resting time: 10 min.

A lasagna recipe that is both colorful flavorful and healthier than most, bringing together spinach full of their anti-oxidants and light goat cheese providing calcium, B vitamins and the protein for a sustaining meal.


* 1/2 lb. dry no-boil lasagna noodles
* 1 lb. Fresh spinach, washed
* 8 oz. goat cheese log, at room temperature
* 1/2 lb. white cheddar cheese, melted
* 2 tablespoons genovese pesto
* 1 pinch of powdered nutmeg
* 3/4 lb. cherry tomatoes, halved
* 2 eggs, beaten
* 1/2 cup milk
* Breadcrumbs, as needed
* 2 tablespoons grated Parmesan cheese
* Salt and pepper


Preparing the spinach:

1) Preheat oven to 350 °F (gas mark 6 / 7). Bring a pot of water to a boil and in the water blanch the spinach leaves 2 min. Cool them under running water. Drain them thorougly by leaving them in a strainer for 30 minutes, pressing them to make sure the water is all gone...

Making the two colored preparations

2) Mash the goat cheese with a fork in a bowl, gradually adding the white cheese, melted. Reserve separately half of this mixture, this will be out white preparation. Stir in the pesto, nutmeg and spinach to the other half. Season with salt and pepper, this will be our green stuffing preparation.

Begin to put the lasagna together

3) Place one third of the green preparation at the bottom of the deep lasagna baking dish you will be using. Cover the green preparation with one third of cherry tomatoes, then cover with a third of the lasagna noodles. Repeat twice more this operation, in the end you will have three layers of noodles.

5) Cover with the second layer of lasagna noodles, and repeat exactly the same procedure described above, by taking some cream of pesto which will help to hold the third and final layer of lasagna, over which you will sprinkle with grated cheese only.

Finishing with the White stuffing

4) Add the beaten eggs to white preparation. Mix with milk, then season with salt and pepper. Pour this mixture over the last noodle layer.

Baking it!

5) Sprinkle the top layer with breadcrumbs and parmesan, then bake for 30 min.; once baked let it rest on the counter at room temperature for 10 minutes before cutting.

Serve this vegetarian goat cheese and spinach lasagna warm, with a green salad on the side...

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