If you’re looking for a delicious and light meatless meal, this vegetarian spinach and goat cheese lasagna is the perfect recipe. The goat cheese makes a great substitute for mozzarella and is much easier to digest as well.
The acid in goat cheese makes it a little difficult to pair with wine so your best bet would be to match this vegetarian lasagna with a fruity red wine with a light and soft bouquet such as a Marzemino or a Merlot. Both go well with medium-aged cheeses.
4 cups béchamel cream sauce
1 ½ lbs. cooked spinach
¾ lbs. soft goat cheese
16 pieces of lasagna pasta
Butter a lasagna pan and cover the bottom with cooked lasagna pasta. Cover with a layer of béchamel cream sauce, then a layer of cooked spinach, then a layer of soft goat cheese. Cover the layer with lasagna pasta pieces. Continue creating as many layers as possible.
Add another layer of béchamel cream sauce and goat cheese to the top before placing the lasagna in the over.
Cook at 430°F per 20 minutes. Let cook for 10 minutes before serving.