- Skill Level: Beginner
- Serves: 8
- Start to Finish: under 2 hours
- Prep: 30 minutes
- Cook: 40 minutes
- 468mg (19%) Sodium
- 54g Carbs
- 6g Fiber
- 9g (14%) Fat
- 5g (27%) Saturated Fat
- 3g Sugars
- 18g Protein
- 200mg (20%) Calcium
- 5mg (29%) Iron
Adding 1 tablespoon olive oil to the cooking water will stop the noodles from sticking together once they're drained.
Note: Our lasagna has 80 percent less fat than a typical restaurant portion. Nutritional information includes 1/2 teaspoon of added salt.
- 9 ounces soft goat cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 2 14-ounce jars prepared pasta sauce or crushed tomatoes
- 1 pound lasagna noodles, preferably whole-wheat, boiled according to package directions
- 1 10-ounce box frozen kale, collards, or mustard greens, thawed and drained
- 4 cups loosely packed baby arugula
- 4 cups loosely packed baby spinach
- 1 cup jarred roasted red peppers, drained and diced
- 1/4 cup grated Parmesan
- Salt and pepper to taste
1. Preheat oven to 375°F. Mix goat cheese, thyme, basil, oregano, and garlic in a medium bowl.
2. Spread 1 cup pasta sauce on the bottom of a 9" x 13" baking dish. Add one layer of cooked lasagna noodles.
3. 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.
4. 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.