Gluten Free Chevre Lasagne

Gluten-Free Chevre Lasagne is a delicious and satisfying dish that offers a gluten-free twist on the classic lasagna. This recipe features layers of thinly sliced zucchini, eggplant, and onion, complemented by a creamy chevre sauce made with fresh herbs and roasted garlic. The result is a flavorful and hearty lasagna that is perfect for those following a gluten-free diet or looking for a lighter alternative to traditional lasagna.

The creamy chevre sauce, made with fresh goat cheese, cashews, and roasted garlic, provides a rich and velvety texture to the lasagna. The combination of chopped mixed herbs, such as thyme, rosemary, and sage, adds aromatic flavors that complement the roasted vegetables.

By replacing traditional lasagna noodles with thinly sliced zucchini, eggplant, and onion, this recipe eliminates gluten and reduces the overall carb content. The lasagna is topped with a layer of shredded Parmesan Reggiano or aged goat cheese, which melts beautifully and adds a deliciously cheesy finish to the dish.

INGREDIENTS:

• 1 head garlic
• 1 teaspoon extra-virgin olive oil
• ½ cup raw cashew pieces (2.25 ounces)
• ¾ cup filtered water
• 1 egg
• 4 ounces chevre or fresh goat cheese
• 1 tablespoon chopped mixed fresh herbs (e.g., thyme, rosemary, sage)
• ¾ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 2 medium zucchini, stem cut off (1.5 pounds)
• 1 small eggplant, stem cut off (1.25 pounds)
• 1 small sweet onion, peeled and cored
• 1 medium tomato, cored and thinly sliced
• ½ cup shredded Parmesan Reggiano or Hard Aged Goat Cheese
• Fresh basil for garnish

INSTRUCTIONS:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Cut the ends of the garlic head off and place it, root-side down, on a double layer of baking foil.
3. Drizzle olive oil over the exposed garlic clove ends and wrap the foil into a packet.
4. Roast the garlic packet in the oven for 45 minutes to 1 hour, until the garlic is soft.
5. Remove the garlic from the oven and open the packet to allow steam to escape and the garlic to cool.
6. In a blender or food processor, puree the cashew pieces with water until completely smooth.
7. Squeeze the roasted garlic out of the skins into the cashew mixture and discard the skins.
8. Add the egg, chevre or fresh goat cheese, chopped mixed herbs, salt, and pepper to the blender or food processor.
9. Puree the mixture until creamy and well combined.
10. Cut the zucchini, eggplant, and onion lengthwise into thin slices, resembling lasagna sheets.
11. Spoon about ¼ cup of the chevre sauce onto the bottom of a lined 9×9 baking dish.
12. Layer 1/3 of the zucchini, eggplant, and onion slices into the bottom of the dish.
13. Add a layer of ½ cup of the chevre sauce on top of the vegetables.
14. Repeat the layers of vegetables and sauce until all ingredients are used, finishing with a layer of vegetables and sliced tomatoes.
15. Cover the dish with a layer of parchment paper and foil.
16. Bake in the preheated oven for approximately 1 hour, or until the vegetables are tender.
17. Remove the foil and top the lasagna with the shredded Parmesan Reggiano or aged goat cheese.
18. Broil the lasagna for 8 to 10 minutes, or until the cheese is melted and lightly browned.
19. Remove the lasagna from the oven and let it rest for 15 minutes before serving.
20. Garnish with fresh basil leaves before serving.

In conclusion, Gluten-Free Chevre Lasagne offers a delightful twist on the classic Italian dish while catering to individuals following a gluten-free diet. By replacing traditional lasagna noodles with thinly sliced zucchini, eggplant, and onion, this recipe creates a healthier and lighter alternative that is still packed with flavor.

The key to the deliciousness of this lasagna lies in the creamy chevre sauce, made with fresh goat cheese, roasted garlic, and a blend of fragrant herbs. The cashew puree provides a velvety texture and adds richness to the sauce, while the roasted garlic infuses it with a subtle sweetness.

Layered with thinly sliced vegetables, the chevre sauce brings a burst of flavor to every bite. The zucchini, eggplant, and onion become tender and deliciously roasted as the lasagna bakes in the oven.

Topped with a layer of shredded Parmesan Reggiano or aged goat cheese, the lasagna develops a golden and cheesy crust during the final broiling step. The addition of fresh basil leaves as a garnish adds a pop of freshness and visual appeal.

This Gluten-Free Chevre Lasagne is not only suitable for those following a gluten-free lifestyle but also a great option for anyone looking to incorporate more vegetables into their meals. It can be enjoyed as a main course for lunch or dinner, accompanied by a side salad for a well-rounded meal.

Try this flavorful and satisfying gluten-free lasagna recipe and indulge in the creamy chevre sauce and tender roasted vegetables. Your taste buds and your health will thank you.