Our lasagna has 80 percent less fat than a typical restaurant portion.
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
· 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.