Partial Ingredients

Everyday Style & Recipes. Est. 2010

Roasted Red Pepper and Goat Cheese Lasagna

by

p10504932

Lasagna is a great staple dinner but I wanted to experiment a bit with the ingredients. Instead of using ricotta cheese I used a Bechamel sauce with goat cheese and feta. Bechamel is a white sauce made from milk, cheese, and butter. The goat cheese and feta added a tangy flavor that was good with the roasted red peppers. This recipe was very unique and it was a lot of fun to make and the results were great. Lasagna takes forever (about 2 1/2-3 hours) to prepare and cook so take some time to try this one out.


Roasted Red Pepper and Goat Cheese Lasagna
(Makes 11-12 Servings)
Printable Version

Ingredients:

  • 1 tablespoon olive oil
  • 2 yellow onions, diced
  • 4 cloves garlic, chopped
  • 1 teaspoon red pepper flakes
  • 2 14.5 ounce can diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 2 teaspoon oregano
  • salt and pepper to taste
  • 9 lasagne noodles
  • 1/2 cup butter
  • 1/2 cup flour
  • 3 cups milk
  • 8 ounces goat cheese
  • 4 roasted red peppers, sliced
  • 1 1/2 cups feta
  • 1 cup mozzarella, grated
  • 1/2 cup parmesan, grated

Directions:

  1. Heat the oil in a pan over medium heat.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
  4. Add the tomatoes, tomato paste, balsamic vinegar, oregano, salt and pepper and bring to a boil.
  5. Reduce the heat and simmer until the sauce starts to thicken, about 15-20 minutes.
  6. Start cooking the noodles as directed on the package.
  7. Heat the butter in a saucepan over medium heat until it is bubbling and it has turned a light golden brown.
  8. Mix in the flour and let simmer until it returns to a light golden brown.
  9. Mix in the milk, feta, and goat cheese and heat until it thickens.
  10. Butter the bottom of a 10 x 12 x 4 baking dish.
  11. Place 3 noodles on the bottom followed by a layer of the tomato sauce.
  12. Add a layer of grated parmesan and mozzarella followed by 1/3 of the roasted red peppers followed by 1/3 of the bechamel sauce.
  13. Repeat a second layer in the same way and top with a final layer of noodles and top with the mozzarella and parmesan.
  14. Bake in a preheated 350F oven until the top is golden brown and the edges are crispy, about 45 minutes.