Spinach and Sundried Tomato Lasagna

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Spinach and Sundried Tomato Lasagna

Ingredients

This lasagna is so hearty and flavorful even the meat eaters in the crowd will go for seconds.  Promise.




12 0z crumbled goat cheese



1 T fresh thyme



1 T fresh basil



1 tsp dried oregano



2 garlic cloves, minced



Pasta sauce (use 2 jars prepared, or use recipe, below)



1 pound whole wheat lasagna noodles (I love Barilla)



1 10 oz package frozen spinach or 4 cups fresh



1 10 oz package frozen collard greens or 4 cups fresh



1 cup roasted peppers, sliced (jarred are fine)



1 cups firmly packed julienne-cut sun-dried tomatoes



1/2 cup Parmesan

Instructions

If desired, prepare pasta sauce (below), let simmer for 30 minutes.


Preheat oven to 375.


Mix goat cheese, thyme, basil, and garlic in a medium bowl.


Spread pasta sauce on the bottom of a 13×9 inch baking dish or pan. Add one layer of cooked noodles.  Cover with thin layer of sauce, then a layer each of spinach and collards.  Arrange a layer of red peppers and tomatoes, then drop goat cheese over the vegetables.  Repeat.  Finish with a final layer of pasta and sauce.  Sprinkle Parmesan on top.


Bake 40 minutes or until bubbly around the edges.






4.29

http://www.barbaraoneal.com/spinach-and-sundried-tomato-lasagna/


(C) Barbara Samuel-O'Neal