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Goats’ cheese lasagne with warm walnut sauce

Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Serves 2

A quick and simple veggie lasagne that isn't cooked in the oven. Perfect for a speedy midweek meal.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the lasagne

For the sauce

Method

  1. To make the lasagne, mix the Parmesan, goats’ cheese, nutmeg and thyme together in a bowl. Place into a piping bag.

  2. Bring a large saucepan of salted water to the boil, add the lasagne sheets and cook for 1–2 minutes or until cooked through. Drain the sheets thoroughly. Place the spinach in a saucepan with a splash of water and cook until wilted.

  3. Pipe the goats’ cheese filling on each sheet of pasta on a serving plate. Top with the spinach and then pile the sheets on top of each other.

  4. To make the sauce, place the vinegar, waluts, garlic, parsley and chilli flakes in a food processor and slowly add the oil while running until you have a sauce consistency. Season to taste.

  5. Spoon the warm sauce over the lasagne and serve.