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.