Vegetable Lasagna

Ingredients

1. 7 oz pack goat cheese
2. 1/3 cup pitted black olives, chopped
3. 1 Tbsp fresh thyme (or 1 tsp dry), chopped
4. 1/2 Tbsp fresh basil (or ½ tsp dry)
5. 1/2 Tbsp fresh oregano (or ½ tsp dry)
6. 2 tsp garlic, minced
7. Salt and pepper to taste
8. 4 cups prepared pasta sauce (your choice)
9. 1 lb whole-wheat lasagna, cooked according to package directions
10. Freshly ground black pepper
11. 2 small zucchinis, diced
12. 2 small summer squash, diced
13. 3/4 cup roasted red pepper, diced
14. 1/4 cup Parmesan cheese, grated

Procedures

Pre-heat oven to 375ºF.

1. MIX goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper.
2. SPREAD 1 cup pasta sauce on bottom of a 9” x 13” baking dish.
3. ADD a layer of cooked lasagna and season with black pepper.
4. ADD a layer of zucchini, squash, and red pepper. Drop spoonfuls of goat cheese mixture over vegetables and spread to cover.
5. REPEAT layers, finishing with pasta and sauce.
6. SPRINKLE Parmesan cheese on top. Cover with foil and bake for 40 minutes, until internal temperature reaches 165 ºF.
7. UNCOVER and bake 5 minutes or until top browns. Let stand 10 minutes; serve immediately.