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Vegetable and Goat Cheese “Lasagna”


Vegetable and Goat Cheese “Lasagna” Recipe

Ingredients:
  • Two ¼-pound baby eggplants (about 4½ inches long), ends trimmed, skin partially removed, and cut lengthwise into 1/8-inch slices
  • Kosher or sea salt
  • 2 tablespoons pine nuts
  • 1 bunch (about 4 ounces) arugula, stems trimmed
  • 1 bunch (about 6 ounces) watercress, stems trimmed
  • Kosher or sea salt
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon sugar
  • Freshly ground pepper
  • Two ¼-pound zucchinis, ends trimmed (about 4½ inches long), cut lengthwise into 1/8-inch slices
  • About 3 ounces fresh goat cheese, cut from a 1½-inch-wide log, in 1/8-inch crosswise slices
  • ¼ teaspoon sweet paprika, preferably Spanish smoked
  • ¼ pound cherry tomatoes, in ½-inch slices, ends discarded
  • 2 teaspoons nonpareil capers
  • 2 cloves garlic, minced
  • About 3 ounces mushrooms, preferably oyster mushrooms, separated into ears, or other mushrooms like shiitake, in ¼-inch lengthwise slices
  • 4 piquillo peppers, or 2 pimientos, preferably home prepared, cut in long 1/8-inch-wide strips
  • 1 tablespoon fresh basil leaves, coarsely chopped, or ½ teaspoon dried
  • Extra virgin olive oil for drizzling
  • 2 tablespoons grated well-cured Manchego or Parmesan cheese
  • 2 tablespoons minced parsley
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 186kcal (9%)
Total Fat 16g (25%)
Saturated Fat 4g (18%)
Cholesterol 6mg (2%)
Total Carbohydrate 7g
Dietary Fiber 3g
Sugars 4g
Protein 5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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