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    You are in: Home / Recipes / Leek and Chevre Lasagne Recipe
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    Leek and Chevre Lasagne

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    troutlily's Note:

    My friend, Isabelle gave this to me, it came from one of her cookbooks. It is described as: "An unusual and lighter than average lasagne using a soft French goat cheese. The pasta sheets are not so chewy if boiled briefly first. If you choose no-cook lasagne, then make more sauce to soak into the pasta." We had this at Isabelle's house one night and LOVED it. I wanted to post it here for safe keeping.

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    Units: US | Metric

    • 6 lasagna noodles
    • salt
    • 2 small eggplant
    • 3 leeks, thinly sliced
    • 2 tablespoons olive oil
    • 2 red peppers, roasted
    • 7 ounces chevre cheese, broken into pieces (goat cheese)
    • 2 ounces pecorino cheese or 2 ounces parmesan cheese, freshly grated



    1. 1
      1. Blanch the pasta sheets in plenty of boiling water for just 2 minutes. Drain and place on a clean dish towel.
    2. 2
      2. Lightly slice thin and lightly salt the eggplant and lay in a colander to drain for 30 minutes. Rinse and pat dry with paper towel.
    3. 3
      3. Lightly fry the leeks in the olive oil for about 5 minutes until softened. Peel the roasted peppers and cut into strips.
    4. 4
      4. Make the sauce: put the flour, butter and milk in a saucepan and bring to a boil, stirring constantly until it has thickened. Add the ground bay leaves, nutmeg and seasoning. Simmer for 2 additional minutes.
    5. 5
      5. In a greased shallow casserole, layer the leeks, pasta, eggplant, goat cheese, peppers, and Pecorino or Parmesan. Trickle the sauce over the layers, ensuring that plenty goes in between.
    6. 6
      6. Finish with a layer of sauce and grated cheese. Bake in the oven at 375 degrees F. for 30 minutes or until browned on top. Serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Leek and Chevre Lasagne

    Serving Size: 1 (328 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 541.5
    Calories from Fat 295
    Total Fat 32.8 g
    Saturated Fat 18.7 g
    Cholesterol 82.8 mg
    Sodium 455.6 mg
    Total Carbohydrate 41.9 g
    Dietary Fiber 2.6 g
    Sugars 4.9 g
    Protein 20.3 g

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