The other day we visited our friends Lotta and Fredrik and their lovely kids - Hannah, Alma and Hugo. After a fun and exciting afternoon at The Swedish Museum of Natural History we went over to their place and made dinner together.
Fredrik made a lamb roast with thyme and lots of garlic and he asked me to make a chevre lasagna. It was as simple as it was delicious!
This is how you make it:

1. Put the oven on 200°C / 390°F
2. Butter a roasting tray to make the lasagna in so it doesn’t stick to the bottom.
3. If you have sundried tomatoes in oil, drain them. If you have dry dried tomatoes (!), boil them in water a couple of minuter to make them a bit softer. Pat them dry.
4. Mix the creme fraiche with the chevre until it’s smooth
5. Chop the tomatoes finely and mix them with the chevre/creme fraiche.
6. Stir in the milk to make the sauce thinner
7. Add the thyme and season (salt and pepper) to taste
8. Spread a thin layer of sauce in the bottom of the tray and place the lasagna sheets on top.
9. Alternate sauce and lasagna sheets in layers and finish of with the sauce on top.
10. Let it cook in the center of the oven for around 20 min until it gets golden brown.
11. Serve with the lamb roast, some more thymbe and a green sallad.

Enjoy!