Goat Cheese Lasagna
It is difficult to duplicate the spirit-stirring taste of this lasagna unless you keep goats.
We serve this with a big pot of cooked greens, cooked carrot coins, organic kalamata olives and green Greek olives, a wild salad with herbal vinegars, and pesto bread.
1 pound (2 boxes, ½ pound each) Bionatura whole wheat lasagna noodles
3 pounds firm goat cheese
8 ounces (one cup) tara cheese (or Greek yogurt)
1 104 ounce can (or 4 quarts) organic tomato sauce
1 deep baking pan, at least 3 inches deep
Grate all of the firm cheese.
Heat tomato sauce; thin with 1-4 cups water as needed.
Spoon a thin layer of hot sauce into your baking dish.
Sprinkle a layer of grated cheese on the sauce.
Cover with a layer of uncooked noodles.*
Repeat these three steps twice more.
The spread the tara cheese or Greek yogurt over the noodle layer.
Another layer of sauce, then one of cheese, and a last one of noodles.
End with another layer of sauce covered by a final layer of cheese.
Cover the pan completely with waxed paper.
Cover the waxed paper covered pan with aluminum foil.
(If the tomato sauce comes in contact with the foil, off flavors will occur.)
Bake at 350 degrees F for two hours or until very hot and bubbly.
If you add anything to this besides what is in the recipe, the lasagna fairy will curse you.
Keep it simple. No salt. No pepper. No vegetables. Just cheese and tomatoes and pasta.
This lasagna lasts for up to two weeks in the refrigerator if you allow it to cool and then refrigerate it without removing the foil cover. Heat what you want to eat and keep the rest tightly covered. It freezes well, too, so make the entire recipe and call some friends to come over for dinner.
* All kinds of noodles will cook in the oven; no-precooking needed. Give it a try.