In this installment of making dinner from scraps, I whip up a simple yet flavorful lasagna with goat cheese, gruyere and butternut squash pasta sauce. I took inspiration for the goat cheese sauce from Fine Cooking, the layering from Keep it Luce, and I used about half a bottle of Dave’s Gourmet Butternut Squash Pasta Sauce (which is delicious and dairy-free; I highly recommend it on gnocchi).
Instructions:
To make the goat cheese sauce, I whisked 1/4 cup of flour in a sauce pan with 2 tbsp of olive oil (butter would have been better, but of course I didn’t have any). Next, I whisked in 3 cups of unsweetened almond milk and let it thicken for about 10 minutes or so. From there, I stirred in 5 oz. of goat cheese, 1/2 cup shredded gruyere, 1/4 tsp freshly grated nutmeg, 1 tsp salt, and a couple clicks from the pepper mill.
Meanwhile, I toasted raw walnuts at 375 degrees in the oven, and then crushed them under foil with a rolling pin.
Then came the construction of the lasagna, using no-bake lasagna noodles. I used a 9×13 pan, but my lasagna came out very thin, so better to go with a smaller pan or double the recipe.
First, I layered 1/3 of the goat cheese sauce, followed by noodles, and 1/2 the butternut squash pasta sauce. Next, I added another layer of goat cheese sauce, noodles, and the pasta sauce. Then, I added a layer of toasted walnuts. (Note: I was also conservative with only one layer of toasted walnuts, but next time I would double it.)
After one final layer of noodles, goat cheese sauce, and pasta sauce, I sprinkled a healthy dose of grated gruyere on top. I baked it in the oven, covered with foil, at 375 degrees for about 40 minutes or until bubbly. I finished off a few extra minutes without foil at the end to melt the gruyere.
Delicious, easy and David-approved!
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