After recently sampling the Vegetable Lasagna from the local Olive Garden restaurant, I became inspired to create an adaptation of their recipe by adding my own personal flair.
- 7 oz pack goat cheese
- 1/3 cup pitted black olives, chopped
- 1 Tbsp fresh thyme (or 1 tsp dry), chopped
- 1/2 Tbsp fresh basil (or ½ tsp dry)
- 1/2 Tbsp fresh oregano (or ½ tsp dry)
- 2 tsp garlic, minced
- Salt and pepper to taste
- 4 cups alfredo sauce
- 1 lb whole-wheat lasagna, cooked according to package directions
- Freshly ground black pepper
- 1 large eggplant, diced
- 3 medium roma tomatoes, diced
- 1 large yellow onion, diced
- 3/4 cup roasted red pepper, diced
- 1/4 cup Parmesan cheese, grated
- 1/4 cup crushed breadcrumbs
- Pre-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 alfredo sauce on bottom of a 9” x 13” baking dish.
- Add a layer of cooked lasagna and season with black pepper.
- Add a layer of diced eggplant, diced tomatoes, diced onion, and red pepper. Drop spoonfuls of goat cheese mixture over vegetables and spread to cover.
- Repeat layers, finishing with pasta and sauce. Make sure any noodles on top are covered in sauce so they do not dry out during baking.
- Sprinkle Parmesan cheese on top followed by bread crumbs. Cover with foil and bake for 60 minutes, until internal temperature reaches 165°F.
- Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve immediately.
To Your Health!