I have a very dear group of ladies that I hang out with about once a month. They're my “Gourmet Group.” Don't get weirded out by the word “gourmet” though. We aren't all hoity-toity. We've just decided to try new things together! So once a month, we meet at one of our houses, our hostess has chosen the menu, and we've each brought our assigned dish.
As someone who loves to be in the kitchen, attempting delicious foods for my family, I love having the menu from these evenings to draw on. Many dishes from these nights have been added to my nutritional repertoire. I was reminded of this as I was about to post a meatless meal idea to Green Grandma's Facebook wall. One night we had this amazing veggie lasagna that I have since made a few times. It is quite different from your typical Italian lasagna, but if you enjoy good food and want to add some veggies to your life, I think you'll enjoy this one.
I wish I had a picture to show you, but you'll just have to make it to find out what it looks like. Pair this with a salad and you've got a great dinner, meat-free!
(The original recipe can be found at http://www.epicurious.com/recipes/food/views/Vegetable-Lasagna-232660)
Vegetable Lasagna
6-8 oz goat cheese
1/3 cup chopped pitted black olives
1 tbsp chopped fresh thyme
2 tsp dried basil
1 tsp dried oregano
3 cloves garlic, chopped
4 cups prepared pasta sauce
1 lb whole-wheat lasagna
Freshly ground black pepper
2 small zucchini, diced
2 small summer squash, diced
3/4 cup bottled roasted red pepper, diced
1/4 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. Makes 8 servings.
Nutritional analysis per serving 312 calories, 5.1 g fat (2 g saturated fat), 58 g carbohydrates, 14.9 g protein, 7.3 g fiber
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