Vegetable Lasagna – prep extra veggies for use in other recipes
7 oz lowfat goat cheese
1/3 cup chopped pitted black olives
1 tablespoon chopped fresh thyme
½ tablespoon dried basil
½ tablespoon dried oregano
2 teaspoons minced garlic
4 cups prepared pasta sauce
1 pound whole-wheat lasagna
Freshly ground black pepper
2 small zucchini, diced
2 small summer squash, diced
¾ cup bottled roasted red pepper, diced
¼ cup grated Parmesan
Heat oven to 375°F. 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" x 11" 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.