Goat Cheese Roll-Lasagna-Sept./Oct. 2010

I have to admit I’m torn about the whole cottage vs. ricotta debate.  On the one hand using cottage cheese reminds me of how my mom makes lasagna, but it’s messy more like a lasagna soup.  On the other hand ricotta holds its shape better, has a more authentic flavor, but there’s no nostalgia there for me.  So, I did what any sane person would do.  I used goat cheese. 

I made some fresh pasta.  I joined two sheets together in order to get a wider noodle.












I then cooked the pasta.

I had my fillings ready.  Just your basic leftover bolognaise sauce (I drained this so it wasn’t too runny), goat cheese and some shredded mozzarella.  I smeared the noodle with goat cheese,

topped with bolognaise,
added some shredded mozz. 













Then I rolled it up jelly roll style.
I placed it in a loaf pan and baked until it was done.

It held its shape OK.  I think that next time I’ll make the tomato sauce separately to give it a little better chance at holding its form.  The flavor, though, was INTENSE and with a depth not found with ricotta or cottage.  The richness of the goat cheese really made this a memorable lasagna.  It was almost too much flavor, but we couldn’t complain too much because our mouths were full.

All in all this was a lasagna I’ll make again.  It was a little soupy, like mom’s.  It held together OK, like ricotta.  Now I’m nostalgic for some good old fashioned goat cheese lasagna.