sept 07 2008

Good goat cheese lasagna

Published by at 17:38 under oppskrifter

I have fed on this baby lasagna for at least three days, so it should be enough food for 4 people as one meal.


For the tomato-vegetable-meat sauce (a Bolognese with an overload of vegetables):

  • Lots of vegetables, chopped in fairly small pieces :
  • - 1/2 squash (zucchini)
  • - 2-3 carrots, grated
  • - 1/2 aubergine (eggplant)
  • - 1/2 red pepper/capsicum
  • - 1 small onion
  • - 1/4 leek
  • - 5-6 small champignons
  • - 500 gr tinned crushed tomatoes
  • 400 gr minced pork
  • 2-3 tb herbs, I used dried oregano, basil, thyme, parsley, and bay leaves
  • 2-4 cloves of garlic ( I didn’t add any this time, since I’m going out tonight!)
  • 1 tb sweet chili sauce
  • 1 ts Worchestersauce (It’s pronounced «Woostah», did you know ?)
  • salt, freshly ground black pepper
  • 1 dl red wine (I wish! I didn’t have any, but if I had, I would’ve added it)

For the white, cheesy Bechamel sauce:

  • 4-5 dl goat milk
  • 1-2 tb butter (or margarine)
  • 2-3 tb flour
  • as much white, stored goat cheese as you want, I guess I used 8 slices, of the brand Balsfjord
  • nutmeg, pepper and salt for seasoning

How I did it:

I started with the mushrooms, since I like to fry them in a non-stick pan without any oil until they’ve lost most of their water, and then just add a few drops of oil in the last few minutes of frying. I seasoned them with salt and pepper and put them aside on some kitchen paper to dry off excess fat and water.

 <- My idea of perfectly fried champignons

Then I started with the vegetables; I fried onion, leek and capsicum in rape seed (Canola) oil a few minutes. A few minutes later I added the meat, let it brown a bit, and then I added the rest of the vegetables. Turned down the heat, and let the veggiemix simmer for about 15 minutes to make the vegetables loose some of their water. Then I added the canned tomatoes and the other ingredients, and let the thick sauce (it could almost be called a stew) continue to simmer over medium-low heat for at least additional 15 minutes.

In the meantime I got started on the Bechamel sauce. Well, I’ve checked with my dear friends Google and Wikipedia, and I guess you can call it a Mornay sauce by definition, since I added cheese to the Bechamel sauce. Since I followed the standard prosedure for making the sauce, I will not bother to write it down here when there already are good descriptions on «how to» on the net:

Bechamel Sauce recipe


I let about 6-8 slices of this beautiful,  well aged, white goat cheese melt into the finished, hot Bechamel sauce, and then added a few moore slices to the top layer of the lasagna. I layered it like this : First white sauce, then lasagna plates, red meat sauce, half the mushrooms, and then the Mornay sauce again, plates, meat sauce and mushrooms again. The top layer consisted of lasagna plates, Mornay sauce and the cheese on the very top…Into the oven for about 30 minutes, let it rest for 10 minutes, and then..I tried to take some delicious-looking pictures before I dived into it, patting myself on the shoulder whilst munching it down.


Oh, and I made a salad to eat on the side! Although good-tasting food is good for you, a fresh salad has never killed anyone either. I used a pre-pepared herb salad dressing-mix and drizzled it over grated carrots, leek in thin rings, tomato-cubes, sunflower seeds and minced red capsicum. Crunchy and delicious! A nice balsamic vinager vinaigrette would have been a great substitute for the dressing-mix.

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