Goat cheese and three-green lasagna

9 ounces soft goat cheese
1 tp dried thyme
1 tp dried oregano
2 tp minced garlic
2 14oz. crushed tomatoes
1 pound lasagna pasta preferably whole grain boiled according to package directions
1 10oz. frozen kale, collard, or mustard greens, thawed and drained
4 cups loosely packed baby arugula
4 cups loosely packed baby spinach
1 cup red peppers
1/4 cup parmesan cheese - grated
salt and pepper to taste

Preparation:

Preheat oven to 375ºF. Mix goat cheese, thyme, basil, oregano and garlic in a medium bowl.

Spread 1 cup pasta sauce on the bottom of a 9x13” baking dish. Add one layer of cooked lasagna pasta.

Top lasagna with thawed greens, followed by a layer of each of arugula, spinach, and red peppers. Dollop spoonful of goat cheese mixture over the vegetables. Repeat the layers finishing the pasta with sauce.

Once finish sprinkle grated parmesan cheese on top of the lasagna and bake uncovered for about 40 minutes.

Let the lasagna stand for about 10 minutes to make cutting easier. Slice into 8 pieces and serve.

Nutritional serving (1 slice):

361 calories, 9 g fat, 5 g sat fat, 54 g carbs, 18 g protein, 4 g fier, 150 mg calcium, 4 mg iron, 465 mg sodium.

Number of Servings: 8

Recipe submitted by SparkPeople user VIRGEN410.