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Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna is from The O'Donnell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 oz lowfat goat cheese
1/3 c. chopped pitted black olives
1 tbsp chopped fresh thyme
1/2 tbsp dried basil
1/2 tbsp dried oregano
2 tsp minced garlic
4 c. prepared pasta sauce
1 lb whole wheat lasagna
Freshly ground black pepper
2 small zucchini, diced
2 small summer squash, diced
3/4 c. bottled roasted red pepper, diced
1/4 cup grated Parmesan
Directions:
Directions:
Heat oven to 375 degrees. Mix goat cheese, olives, thyme, basil, oregano and garlic in a bowl; season with salt and pepper. spread 1 cup pasta sauce on the bottom of an 8' x11' baking dish. Add one layer of lasagna and season with black pepper. add a layer of zucchini, squash and red pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.
Personal Notes:
Personal Notes:
Nutritional analysis per serving: 312 Calories, 5.1 g fat (2 g saturated fat), 58 g carbohydrates, 14.9 g protein, 7.3 g fiber.

 

 

 

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