Wednesday, 12 April 2017

goat's cheese, aubergine & spinach lasagne.


A super cheesy vegetarian lasagne featuring the lovely goat's products from St. Helen's Farm. Goat's cheese lovers will enjoy the combination with roasted aubergine and wilted spinach. Diners who avoid cow dairy will be a fan because - there's none of that here! Layers of roasted vegetables, a creamy goat's cheese sauce and extra cheese on top for good measure make this a weekend treat or make-ahead meal.



The friendly lot from St. Helen's Farm sent me a variety of their product range to sample. From goat's cheese and honey yogurts to mature goat's cheese, the Yorkshire based company have been running their farm for the best part of 30 years. This means lots of innovation from your usual goat's milk. I was particularly a fan of the spreadable cheese, which I tried as part of a sandwich as well as dolloped on quinoa cakes and with roast vegetables. 

This recipe embraces three of their products, using the butter and milk for a cheese sauce, with extra grated mild goat's cheese on top. There are said to be a few health benefits to choosing goat's milk over cow dairy, including less allergenic proteins, less lactose, lower cholesterol and with more easily digested fats and proteins.



Shopping list
For the white sauce
♥ 30g goat's butter
♥ 30g plain flour
♥ 600ml goat's milk
♥ 60g hard goat's cheese, grated. Plus extra for on top.

For the lasagne and sauce 
A medium aubergine, sliced and roasted for 30 minutes
♥ 2 cloves of garlic, crushed
400g chopped tomatoes
150g baby spinach
♥ Salt and pepper to taste
♥ Lasagne sheets
♥ Fresh basil to serve
  

Step one. Make your white sauce by cooking together the butter and flour on a low heat in a saucepan for 1-2 minutes. The mixture should form a paste-like texture.

Step two. Gradually add in the milk bit by bit, stirring as the sauce thickens. Lastly add in the grated cheese and stir as it melts. This should take around 5-10 minutes.


Step three. For the filling, cook together the garlic, tomatoes and spinach in a large saucepan until the spinach has wilted down.

Preheat the oven to 180 degrees c.

Step four. Assemble your lasagne by alternating the tomatoey spinach mix, slices of roast aubergine, pasta sheets and cheese sauce. Remember to leave some sauce for the top!


Bake for 30-40 minutes until the top is bubbling and golden. Serve with extra black pepper and fresh basil leaves. Yum!


Have you ever cooked with goat's cheese? What are your favourite goat's cheese recipes or even veggie lasagnes? (They're my favourite!)

In collaboration with St. Helen's Farm

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