Oh my goodness!!! You have got to try this, Y’all! This recipe is my very own creation and I promise that you will love this spin off of traditional lasagna. If you have made a homemade lasagna in the past, you will know that it has many steps but is always so worth the effort in the end. The goat cheese in the Meaty Veggie Goat Cheese Lasagna Rolls with Cream Sauce makes this recipe super creamy and delicious!
Meaty Veggie Goat Cheese Lasagna Rolls with Cream Sauce
Wash and prepare carrots by peeling and cutting them into quartered sticks.
Place carrot sticks into pot and steam for about 5-7 minutes. Just until tender. Place to the side to cool.
In a large skillet, brown your meats. Add onion, spinach, basil, parsley. Cook until veggies are wilted. Remove from heat.
Part of making a gorgeous tasting Béchamel sauce is infusing flavor into milk. This can be done by adding the milk and cream into a medium size heavy saucepan. Warming on medium low heat. Add shallot, bay leaves, parsley, and peppercorns. Be careful to keep a watchful eye and not scorch the milk. Strain the milk of infusion ingredients and discard, reserving the milk for the béchamel sauce.
In a large heavy saucepan, melt butter, add flour. Whisk continuously while slowly adding the warmed infused milk. A more extensive explanation of making a wonderful béchamel can be found on many culinary websites. The Wikipedia link is below:
Now that you have made the sauce, add it into the skillet with the meat and veggie mixture. Stir until blended.
In a large glass bowl, blend together the filling ingredients until smooth.
Bring a large stock pot of water to a boil. Salt it like the sea...
Cook your lasagna noodles for about 2-3 minutes. Just until they are pliable enough to roll out. Lay them on a cutting board that has been lightly sprayed with cooking spray so that they do not stick to the surface while working with them (I used coconut oil spray).
Carefully, spread a thin layer of the filling ingredients on the lasagna noodle, add a few steamed carrot sticks, roll up and place seam side down, in a greased 9"x13" casserole dish. Continue this process until you have made all 10.
Pour the meat and veggie sauce mixture evenly over the top. Layer with sliced fresh mozzarella cheese and sprinkle with parmesan cheese.
Bake in a 350 degree oven for 1 hour or until the top is bubbling and browned.
One Saturday morning my little family ventured out early together to the local farmer’s market in search of fresh local goods and produce. As usual, we immediately stumbled upon some lovely treasures. The very first vendor that we encountered was a sweet young woman selling duck eggs, and other freshly made duck products. Not having ever tried duck eggs before, we decided to purchase some. Then another vendor was selling locally crafted cheeses. We hit the jackpot! I knew exactly what I could create in the kitchen with these ingredients. And oh my goodness!
Duck Egg Quiche! What a exquisite treat! The duck eggs were creamy and light unlike a regular chicken egg and together with the smoked gouda…THE perfect pairing.
Austin has many great outlets to purchase fresh local produce and goods. Which I would encourage everyone to do in your own home town when possible. Supporting your local small businesses does so much for the community as a whole and you get to experience some really cool stuff!
For the crust:
Combine flour, salt, and cold cubed butter in a large bowl. Using a dough cutter, mix together until the ingredients resemble crumbs. Add in ice cold water, one tablespoon at a time, and mix just until comes together into a ball. 5-7 tablespoons.
Turn out dough onto a floured surface and knead 5 times into a ball.
Roll out ball of dough into a circle large enough to fit into a regular glass pie dish. Once you have done this, roll up the dough onto the rolling pin. Lay over the pie dish and slowly unroll covering the dish.
Push down gently, folding the edges under and crimping them in your preferred decorative pattern.
This is a good resource that covers how to crimp your pie crust: https://youtu.be/sJRY1vdCMkQ
On medium heat, melt 2 tbsp. butter in a non stick pan. Sauté the wild onions and spinach, just until wilted. About 3 minutes.
It is just fine if you cannot find wild onions where you live. Regular green onions from the grocery store will work just fine too!
Pour the veggies into the bottom of the pie crust. Layer the shredded smoked gouda cheese on top.
In another bowl, whisk together the duck eggs and heavy cream. Using a pastry brush, lightly brush the outer edges of the pie crust with this mixture. Then pour the eggs and cream over the cheese and spinach into the shell. Using a fork, press the cheese down gently so that it is evenly covered with the egg and cream mixture. Sprinkle the top with the smoked paprika. Place quiche on a baking sheet, just in case it bubbles over the edges. This will help with clean up.
Bake quiche in a 350 degree oven for 45 minutes until the top is a gorgeous golden brown. It is a good idea to check for doneness of the quiche by inserting a knife in the middle to see that it comes out "clean" and that the center does not jiggle.
Allow the quiche to cool slightly. Slice and serve!
Serve with some sliced smoked salmon, cheese curls, and maybe a salad.