Veggie Lasagna of Goats Cheese with Walnut Sauce
Veggie Lasagna of Goats Cheese with Walnut Sauce

Ingredients

Method

  • 100g parmesan
  • 150g soft goats’ cheese
  • Pinch of nutmeg
  • 1 tsp thyme leaves
  • 6 fresh sheets of lasagne
  • 100g baby spinach
  • Salt
  • For the Sauce
  • 1 tbsp white wine vinegar
  • 90g toasted chopped walnuts
  • 2 crushed garlic cloves
  • 1 bunch of chopped parsley
  • 1 pinch of chilli flakes
  • 50ml olive oil
  • Salt and pepper
  • Mix the parmesan, goats’ cheese, thyme, and nutmeg in a bowl, and transfer to a piping bag. Cook the fresh lasagne sheets for 2 minutes in boiling salted water, then drain thoroughly.
  • Pipe the goats’ cheese mix onto each sheet of pasta on your serving plate. Top with the spinach, then repeat with the other sheets of pasta and the rest of the filling and spinach.
  • Make your sauce by placing all of the ingredients except for the oil in a food processor, then blend while gradually adding the oil until a sauce consistency is achieved. Season to taste, then spoon over the lasagne and serve.
30 mins
2 serving
This recipe pairs perfectly with the Colab & Bloom Pinot Gris 2020 from South Australia, Australia.

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