Cleaning out the fridge: goat cheese lasagna

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).

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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!

5 Minute Pesto

Pre-washed spinach + walnuts + olive oil = 5 minute pesto. I had a stash of leftover spinach and a sudden inspiration to make pesto. If you have a blender or food processor, it literally takes 5 minutes to whip together homemade pesto. First, I blended the spinach leaves, then added walnuts, then olive oil, salt and two crushed cloves of garlic. One batch for the fridge, and one for the freezer. Fresh, easy, and will be delicious with a variety of pasta dishes.

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