Lasagna so great you’ll never even notice that it’s really good for you

I was bragging about this recipe online, and someone asked for the recipe, so here it is. It is strongly-flavored, highly nutritious and delicious vegetarian lasagna.  Adapted in part from a recipe I found in Shape magazine a couple of years ago.  The sauce recipe is one I’ve been working with a long time; pretty basic, but delicious.  This version has about 70 percent less fat than an ordinary lasagna.  It freezes beautifully.

Spinach, Goat Cheese, and Sun-dried tomato Lasagna

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.

Let me know if you try it and agree that it’s amazing.  Or not! :)

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9 thoughts on “Lasagna so great you’ll never even notice that it’s really good for you

  1. stephanie

    I’m not an adventurous eater but this doesn’t sound too out there, even for me:) Usually I cheat at lasagna and use ravioli. Tasty but it’s not the same. I’ll let you know how it goes.

  2. Mmmm, Barbara. Sounds delish. We’re headed up to Tallahassee to visit the son and his wife this weekend, and I’ve volunteered to fix dinner. I think this just might make the menu.

  3. Ruthie

    Yum,yum,yum. It’s officially Fall today and here, in the East coast, the weather is perfect for this recipe. I’m definitely making your recipe this weekend. The sauce, with the wine…yum. Thanks, Barbara

  4. Rhiannon

    Low-fat and vegetarian … this looks delish-ish-ish! Do you know, if it a problem, to use instant lasagne sheets with this recipe, instead of pre-cooked?

  5. For someone who once upon a time didn’t like to cook you’ve come a long long way! Goat cheese lasagna!

    Back when I taught gourmet vegetarian cuisine my tag was “So good you won’t even notice that it’s good for you!

  6. Well, our trip to Tallahassee was cancelled, so I didn’t have a chance to test-run this recipe before a big party at my sister’s house. But knowing what an excellent chef you are, I took a big breath and started chopping… and it was fabulous! Really wasn’t sure about the goat cheese–it’s so strong, but I think anything else would have gotten “lost” in the tomato sauce. I used fresh spinach and collards, which I wilted in a little hot olive oil before layering them in the lasagne. The blend of flavors was so, so good that this will go in my permanent collection. A couple of people at the party asked for the recipe, so I directed them here. Someone suggested mushrooms, which I might try sometime, but it was excellent without them. Thanks so much, Barbara.

  7. Mmm, mmm! Sounds SO good. I will be trying this soon! And your fabulous apple butter recipe has been on my mind (stomach) since the season has turned to fall. I need to make that again, soonest.

  8. Barbara

    Leigh, so glad you enjoyed that recipe! One of my favorites

    Elena, me too! I really want to make some.

  9. Thanks, that sounds absolute delicious! I tried one from this lasagna recipes site before but it wasn’t so hot. I think I’ll try a different one tonight though!

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