Veggie Lasagna with Goat Cheese

posted by : Eileen

What a delicious variation of lasagna. Melt in your mouth goat cheese bechamel sauce plus it’s packed with nine different vegetables throughout. It is a delight! I adapted this recipe from Bonne Vie Kitchen in Folsom, California to be gluten-free. The lasagna ‘noodles’ aren’t really noodles they are heart of palm strips. No need to cook them and they retain a nice texture in the dish. Save this recipe for when the garden is overflowing with veggies.

Here’s how to make… enjoy!

Veggie Ragout
1 Eggplant, diced
3 Small Zucchini, diced 
2 Bell Peppers (Red, Yellow and/or Orange), diced
1/4 Pound Cremini Mushrooms, thinly sliced
1 Large Yellow Onion, diced
2 Medium Carrots, diced
1 Celery Stalk, diced
1 28oz Can Crushed Tomato (San Marzano preferred)
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
2 Tablespoons Garlic, minced
Sea Salt + Pepper to taste
4 Tablespoons Olive Oil

Goat Cheese Bechamel
3 tablespoons Butter
1⁄4 cup Cassava Flour
4oz. Goat Cheese
3 cups Whole Milk
1 Tablespoon Arrowroot Powder
1/4 Teaspoon Nutmeg

To make Lasagna:
24oz Hearts of Palm Lasagna Sheets
10 ounces Fresh Mozzarella Cheese, crumbled
1 Cup Parmesan Cheese, grated

For Veggie Ragout: Heat olive oil in a large stock pot over high heat and add onion, celery and carrots. Sauté until translucent, about 3 minutes.
Add the basil, oregano, and garlic, sauté for 2 minutes. Add the mushrooms, eggplant, zucchini, bell peppers and canned tomato. Reduce heat. Simmer for 1 hour (1.5 hours if you want veggies softer)

For Goat Cheese Bechamel:
In a small bowl, measure 1 tablespoon of arrowroot powder, set aside. In a medium saucepan, heat milk over medium heat until steaming (not boiling). At the same time, melt butter over medium heat in a separate saucepan, add cassava flour and whisk continuously for 2-3 minutes, it will turn a bit brown. Add milk and whisk. Once milk mixture is combined and warmed, ladle a tablespoon or two of milk into bowl with arrowroot powder, stir to make paste. Then whisk the paste into the saucepan with the milk. Simmer for 5 minutes. Stir in the goat cheese, nutmeg, salt and pepper to taste. Set aside.

To Assemble: Preheat oven to 350 degrees. Spoon vegetable ragout to cover the bottom of a large baking dish. Next, layer lasagna sheets, then spoon bechamel to cover, add grated parmesan cheese and crumbled mozzarella . Repeat layers 3-4 times, depending on the size of the baking dish, ending with vegetable ragout. (I had leftover veggies ragout to save!) Sprinkle top with crumbled mozzarella and Parmesan cheese. Cook uncovered for 45 minutes. Remove from the oven and let cool for 20 minutes before serving. Serves 8-10.

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