Lasagna with Kale, Broccoli, Goat Cheese and Cheddar

by sageandhoney

I like trying to put something together when I don’t have the typical ingredients for that dish on hand. My brother wanted me to make lasagna last night, so this is what I came up with. Make sure to cut the vegetables into small pieces. Serve with nice wine, and some Parmesan crusted bread.


Lasagna with Kale, Broccoli, Goat Cheese and Cheddar

Whole wheat Lasagna
½ onion, chopped
2 cloves garlic, minced
1 head broccoli, chopped
1 bunch kale, chopped
1 tomato, sliced
Goat meat, cut into small pieces
15 oz. ricotta
1 cup cheddar, grated
½ cup Parmesan
½ goat cheese
1 egg
Salt & pepper
Oregano & basil
Olive oil

Oven 375. Cook the pasta according to package instructions. As the water heats, sauté the onions in about a tablespoon of olive oil over medium high heat. After a few minutes, add the garlic. Add the goat meat and quickly sear it, then add the tomato, cover, and let the mix cook down for a few minutes. Stir in the broccoli and kale, season with lemon juice, salt & pepper and cover for a few minutes on high heat. Add olive oil as needed. When the veggies are wilted and a little browned remove from the heat.

 Mix the ricotta with ½ cup cheddar, ¼ cup Parmesan, ¼ goat cheese, lemon juice, egg, salt & pepper, oregano and basil.

 Place a layer of pasta in a buttered pan, layer with the vegetable mix and cheese mixture. On the top layer spread the remaining cheddar, Parmesan and goat cheese. Grind some sea salt & pepper, basil & oregano on top and bake for about 30 minutes. Broil on high for the last minute or until the cheese is browned.