November 11th, 2010
80 percent less fat than a typical restaurant portion | Serves: 8
Prep Time: 30 minutes | Cook Time: 40 minutes
Nutrition Score per serving:
(1 slice): 361 calories, 9 g fat (22% of calories)
5 g saturated fat, 54 g carbs, 18 g protein, 4 g fiber, 150 mg calcium, 4 mg iron, 465 mg sodium
- 9 oz soft goat cheese
- 1 t dried thyme
- 1 t dried basil
- 1 t dried oregano
- 2 t minced garlic
- 2 14-ounce jars prepared pasta sauce or crushed tomatoes
- 1 lb lasagna noodles, preferably whole-wheat, boiled according to package directions
- 1 10-ounce box frozen kale, collards, or mustard greens, thawed and drained
- 4 cup loosely packed baby arugula
- 4 cup loosely packed baby spinach
- 1 cup jarred roasted red peppers, drained and diced
- 1/4 cup grated Parmesan
- Salt and pepper to taste
Preheat oven to 375°F. Mix goat cheese, thyme, basil, oregano, and garlic in a medium bowl.
Spread 1 cup pasta sauce on the bottom of a 9″ x 13″ baking dish. Add one layer of cooked lasagna noodles.
Top lasagna with thawed greens, followed by a layer each of arugula, spinach, and red peppers. Dollop spoonfuls of the goat cheese mixture over vegetables. Repeat layers, finishing with pasta and sauce.
Sprinkle grated Parmesan on top of the lasagna and bake uncovered for about 40 minutes or until bubbly around the edges.
Let the lasagna stand 10 minutes to make cutting easier. Slice into 8 pieces and serve.
TIP: Adding 1 tbsp. olive oil to the cooking water will stop the noodles from sticking together once they’re drained.