Goat Cheese and Three-Greens Lasagna

Ingredients

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
¼ cup grated Parmesan
Salt and pepper to taste

Directions

• 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.