Goats’ cheese lasagne with warm walnut sauce
A quick and simple veggie lasagne that isn't cooked in the oven. Perfect for a speedy midweek meal.
For the lasagne
For the sauce
To make the lasagne, mix the Parmesan, goats’ cheese, nutmeg and thyme together in a bowl. Place into a piping bag.
Bring a large saucepan of salted water to the boil, add the lasagne sheets and cook for 1–2 minutes or until cooked through. Drain the sheets thoroughly. Place the spinach in a saucepan with a splash of water and cook until wilted.
Pipe the goats’ cheese filling on each sheet of pasta on a serving plate. Top with the spinach and then pile the sheets on top of each other.
To make the sauce, place the vinegar, waluts, garlic, parsley and chilli flakes in a food processor and slowly add the oil while running until you have a sauce consistency. Season to taste.
Spoon the warm sauce over the lasagne and serve.