Goats’ cheese lasagne with warm walnut sauce
A quick and simple veggie lasagne that isn't cooked in the oven. Perfect for a speedy midweek meal.
Ingredients
For the lasagne
- 100²µ/3½´Ç³ú ParmesanÌý
- 150g/5½oz soft goats’ cheese
- large pinch grated nutmeg
- 1 tsp thyme leaves
- 6 fresh lasagne sheets
- 100²µ/3½´Ç³ú baby spinach
- salt
For the sauce
- 1 tbsp red wine vinegar
- 90²µ/3¼´Ç³ú walnuts, toasted and chopped
- 2 garlic cloves, crushed
- 1 bunch fresh parsley, chopped
- 1 pinch dried chilli flakesÌý
- 50ml/2fl oz–100ml/3½fl oz olive oil
- salt and freshly ground black pepper
Method
To make the lasagne, mix the Parmesan, goats’ cheese, nutmeg and thyme together in a bowl. Place into a piping bag.
Bring a large saucepan of salted water to the boil, add the lasagne sheets and cook for 1–2 minutes or until cooked through. Drain the sheets thoroughly. Place the spinach in a saucepan with a splash of water and cook until wilted.
Pipe the goats’ cheese filling on each sheet of pastaÌýon a serving plate. Top with the spinach and then pile the sheets on top of each other.
To make the sauce, place the vinegar, waluts, garlic, parsley and chilli flakes in a food processor and slowly add the oil while running until you have a sauce consistency. Season to taste.
Spoon the warm sauce over the lasagne and serve.