Lasagnette met geitenkaas - 3840x2160px

Lasagnette with goat cheese

Lasagnette, but slightly different! With this recipe, we have given a familiar recipe a new spring look. This vegetarian pasta is delicious thanks to the combination of the mild creamy goat cheese with the aubergine. The lemon adds a fresh touch, making it a delicious spring pasta.

  • Fresh goat's cheese
  • vegetarian
  • Recipes
  • Spring
  • Pasta
  • Main course
Total time 25 minutes


for 2 persons
1 aubergine
2 cloves of garlic
20 g fresh italian herbs
1 lemon
2 tbsp olive oil
150 ml cooking cream
150 g Bettine naturel
100 g fresh lasagne


    1. Cut the aubergine into half slices and chop the garlic. Strip the leaves from the Italian herbs and coarsely chop them. Grate the zest of the lemon and squeeze out the juice. 
    2. Heat the olive oil in a frying pan and fry the aubergine until golden brown, remove from the pan and add the garlic and half of the Italian herbs. fry briefly and deglaze with the cooking cream. crumble half of the goat's cheese over it and stir well until melted. 
    3. Cut the lasagne sheets into wide strips and add them to the sauce, pour in 100 ml of water. Let them cook in the sauce for 3 minutes, adding a little extra water if necessary. 
    4. Spoon the aubergine through the lasagne sheets and heat through well. Season with salt, pepper and the lemon juice.
    5. Spoon the lasagnette into two plates and crumble the rest of the goat cheese on top. Sprinkle with the remaining green herbs and the lemon zest.

Serve with a nice fresh salad and roasted tomatoes.

Landscape background 3840x2160
Bettine 125g Naturel UK - 1340x1340px
Bettine Plain 125 g

In Bettine Naturel you taste the natural flavour of goat's cheese. Mild and pure, full of proteins and vitamins. Let the fresh creamy cheese melt in your mouth and enjoy. Delicious to eat pure, or as a creamy flavouring in your favourite dishes. Bettine goat's cheese natural won a silver award at the international cheese competition in Nantwich.