{"id":792,"date":"2013-05-30T23:11:04","date_gmt":"2013-05-30T21:11:04","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=792"},"modified":"2020-04-15T16:42:01","modified_gmt":"2020-04-15T14:42:01","slug":"%d7%9c%d7%96%d7%a0%d7%99%d7%94-%d7%91%d7%98%d7%98%d7%94-%d7%95%d7%92%d7%91%d7%99%d7%a0%d7%95%d7%aa-%d7%a2%d7%99%d7%96%d7%99%d7%9d-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=792&lang=en","title":{"rendered":"Gluten-free Yam and Goat-Cheese Lasagna"},"content":{"rendered":"

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Ingredients<\/h3>\n

4 yams
\n1 roll (250 grams) semi-soft goatcheese
\n150 grams goats-milk feta cheese (or cowsmilk)
\n250 grams kashkaval cheese
\n750 ml. goats milk
\nSalt and ground nutmeg, to taste
\nLasagna sheets (I use brown-rice Gluten-free sheets)<\/p>\n

Preparation<\/h3>\n

Peel and cube the yams, cook in water until softened and puree.
\nWhile the yams are still warm, add the goatcheese, feta, 200 gr. of the kashkaval and \u00bd cup of goats milk.<\/p>\n

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Mix well and season with nutmeg and salt to taste.
\nPreheat your oven to 180C\/360F.
\nIn a tall tin lined with baking paper, place a lasagna sheet and a generous helping of the yam-cheese mixture (about \u00bd an inch), repeat layering, finishing with a layer of lasagna sheets.<\/p>\n

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Pour the remainder of the goats milk over the lasagna, cover with tin foil and bake for approximately 1 hour until pasta softens.
\nRemove 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.<\/p>\n

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Let cool and serve.<\/p>\n

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