Mushroom, Roasted Poblano and Goat Cheese Lasagna

This creamy, cheesy, surprisingly fresh tasting lasagna creates the perfect bite. Layered with buttery caramelized mushrooms, tangy goat cheese mixed with spicy poblano peppers and two kinds of cheese, this lasagna is perfect for meat and veggie eaters alike.

For The Roasted Poblano Goat Cheese:
2 poblano peppers, seeded and chopped into large pieces
140 grams goat cheese
Salt and pepper
Drizzle of olive oil

For The Mushrooms:
2 ½ cups (227 grams) button or crimini mushrooms (or sub your preferred mushroom of choice), washed and thinly sliced
2 tablespoons butter
½ teaspoon paprika
Splash of balsamic vinegar
Salt and pepper

Everything Else:
2 cups tomato sauce
8-10 no cook lasagna noodles (or use lasagna noodles of your choice, cooked according to package instructions)
¾ cup grated mozzarella or cheddar cheese (I recommend aged white cheddar)
¼ cup grated Parmesan cheese

View the full recipe at It’s Pleasure Thyme →