Goat Cheese and Three-Greens Lasagna
Our lasagna has 80 percent less fat than a typical restaurant portion.
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
Serves: 8
Prep Time: 5 minutes
Cook Time: 40 minutes
Ingredients
| 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 | c | loosely packed baby arugula |
| 4 | c | loosely packed baby spinach |
| 1 | c | jarred roasted red peppers, drained and diced |
| 1⁄4 | c | grated Parmesan |
| Salt and pepper to taste |
Instructions
- 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.
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