Vegetable Lasagna Recipe

July 7, 2011

(Yields 8 servings)


7 oz goat cheese
1/3 cup chopped pitted black olives
1 Tbsp chopped fresh thyme
½ Tbsp chopped fresh oregano
½ Tbsp chopped fresh basil
3 tsp minced garlic
4 cups of homemade or favorite store bought marinara sauce
1 pound no boil lasagna noodles
Freshly ground black pepper
2 small zucchini, diced
¾ cup red pepper, diced
¾ cup green pepper, diced
½ cup onion, diced
¼ cup grated Parmesan cheese

Heat oven to 350 degrees. Over medium heat, saute in olive oil, red pepper, green pepper and onion until tender, about 5 minutes.

Mix goat cheese, olives, thyme, basil, oregano and garlic in a bowl, and 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 noodle and season with black pepper. Spread ¼ of the following: goat cheese olive mixture and sprinkle with zucchini, red pepper, green pepper and onion and spread to cover. Repeat layers 3 times, finishing with pasta and sauce. Sprinkle with parmesan cheese on top. Spray a baking paper sheet with Pam and place over lasagna then cover with foil. Bake 40 minutes. Uncover and bake for 5 minutes or until top browns. Let stand 10 minutes and serve.

Note: If cutting lasagna while still hot, you may use an electric knife.

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