1 roll (250 grams) semi-soft goatcheese
150 grams goats-milk feta cheese (or cowsmilk)
250 grams kashkaval cheese
750 ml. goats milk
Salt and ground nutmeg, to taste
Lasagna sheets (I use brown-rice Gluten-free sheets)
Peel and cube the yams, cook in water until softened and puree.
While the yams are still warm, add the goatcheese, feta, 200 gr. of the kashkaval and ½ cup of goats milk.
Mix well and season with nutmeg and salt to taste.
Preheat your oven to 180C/360F.
In a tall tin lined with baking paper, place a lasagna sheet and a generous helping of the yam-cheese mixture (about ½ an inch), repeat layering, finishing with a layer of lasagna sheets.
Pour the remainder of the goats milk over the lasagna, cover with tin foil and bake for approximately 1 hour until pasta softens.
Remove the tin foil, sprinkle the remaining 50 grams of kashkval (and optionally some goat cheese roll circles) and let the cheese melt and become golden.
Let cool and serve.