Spinach and Sundried Tomato Lasagna
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
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.
Red Pasta Sauce, vegetarian
4 T olive oil
2 onions, diced
8 garlic cloves, roughly chopped
1/2 cup fresh basil
1 cup good quality red wine
Salt and pepper
1 28-oz can crushed or diced tomatoes (someone turned me on to the Muir Glen brand awhile ago and I’ve never looked back)
1 cup firmly packed julliene-cut sun-dried tomatoes.
Saute onions in olive oil over medium low heat until tender. Add garlic and basil and stir for another 5 minutes. Add wine. Reduce by half. Add tomatoes, salt and pepper, and simmer for at least 15 minutes. It will be even better if you reduce it more.