1 lb lasagna sheets, preferably the “assemble and bake” variety
7 oz goat cheese
⅓ cup black olives, pitted, sliced
1 tbsp dried thyme
2 tsp dried basil
1 tsp dried oregano
2 tbsp garlic, minced
4 cups marinara sauce
2 zucchinis, (roughly 14 ounce total), medium, sliced ¼-inch thick
½ lb squash, thinly sliced
½ lb bell peppers, of your choice
¼ cup parmesan cheese, grated or powdered
salt and ground black pepper, to taste
To Taste:
parsley, or torn basil leaves, chopped
1 tsp parmesan cheese, per serving
Preheat the oven to 375 degrees F.
Combine the goat cheese, olives, garlic, and all the dried herbs. Mix until evenly incorporated.
Season with salt and pepper to taste. Adjust accordingly and set aside.
Next, assemble the lasagna by spreading 1 cup of marinara sauce at the bottom of a 9-inch baking casserole.
Add a layer of lasagna (use additional sheets as necessary to cover any empty spaces), followed by the vegetables (zucchini, squash, and bell peppers).
Add roughly 2 tablespoons of goat cheese and spread to cover. Repeat as necessary, finishing with the pasta and marinara sauce.
Sprinkle the top with parmesan cheese then cover it with foil before transferring to the oven. Bake for roughly 60 minutes.
Once done, remove the foil and discard. Broil the top for roughly 5 minutes until golden brown.
Allow the lasagna to rest slightly before serving family-style or portioned according to your preference.
Garnish with parmesan cheese and serve.
Sugar: 13g
:
Calcium: 200mg
Calories: 482kcal
Carbohydrates: 76g
Cholesterol: 18mg
Fat: 11g
Fiber: 8g
Iron: 5mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 1g
Potassium: 1137mg
Protein: 22g
Saturated Fat: 6g
Sodium: 1178mg
Vitamin A: 6478IU
Vitamin C: 81mg
