Vegetarian Lasagna With Chavrie Goat Cheese

READY IN: 1hr 20mins
YIELD: 1 Dish




  • Slice the eggplant and squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside.
  • Slice the peppers lengthwise into 1 1/2-inch strips.
  • Preheat the oven to 375 degrees F.
  • Mix the Chavrie®, olives, thyme, and eggs together in a bowl and season, to taste, with salt and pepper.
  • Thoroughly wipe excess salt and moisture from eggplant and squash with paper towel.
  • Spread 1 cup of the tomato sauce into the bottom of an 8x11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the eggplant and then summer squash , peppers and pasta.
  • Spread sauce evenly over pasta.
  • Dollop spoonfuls of the cheese mixture over the sauce cover.
  • Repeat with the remaining eggplant, squash, goat cheese, and sauce.
  • Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 15 minutes more.
  • Let lasagna stand for 10 minutes before slicing.