Vegetable, Migneron de Charlevoix and Gouda d'ici Lasagna

Vegetable, Migneron de Charlevoix and Gouda d'ici Lasagna
  • 6 servings
  • 0:35 Preparation
  • 0:30 Cooking
  • 1:05 Total Time


Add all
  • 1 lb
    (450 g)

    lasagne noodles

  • 3 cups
    (750 mL)

    hot white sauce

  • 1/2 cup
    (125 mL)

    tomato coulis (commercial or homemade)

  • 2 Tbsp.
    (30 mL)


  • 1

    red onion, diced

  • 2

    garlic cloves, chopped

  • 1

    red pepper, diced

  • 1

    yellow pepper, diced

  • 1

    zucchini, diced

  • 1

    small eggplant, diced

  • 1 Tbsp.
    (15 mL)

    chopped fresh parsley

  • 1 Tbsp.
    (15 mL)

    grated lemon zest

  • 6

    tomatoes, blanched, peeled and seeded

  • 1

    wheel of Migneron de Charlevoix, cut into chunks

  • 1/2 cups
    (125 mL)

    shredded gouda d'ici

  • Salt and freshly ground pepper to taste


Preheat oven to 350°F (180°C).

In a big pot, cook noodles according to package instructions. Drain well.

Melt butter in a big pot over medium heat.

Lightly brown onion, garlic, peppers, zucchini and eggplant.

Add parsley and lemon zest. Season with salt and pepper.

Mix cheeses together in a bowl. Set aside.

Cover the bottom of a buttered casserole with noodles. Spread half the vegetables over them, then half the tomatoes and one third of the cheese mixture.

Ladle white sauce over top and repeat.

Cover with a layer of lasagne noodles.

Spoon tomato coulis over noodles and top with remaining cheese.

Bake until cheese melts and browns.


Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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