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Published: Tuesday, 5/8/2007

Vegetable Lasagna

6 ounces 50 percent light cheddar cheese

6 ounces low fat goat cheese

13 cup chopped pitted kalamata black olives

1 tablespoon chopped fresh thyme

12 fresh basil leaves, chopped

2 tablespoons fresh oregano, minced

2 tablespoons minced garlic

4 cups prepared tomato sauce

1 pound cooked whole-wheat lasagna

Freshly ground black pepper

2 zucchini, diced

2 yellow squash, diced

cup bottled roasted red pepper, diced

cup grated parmesan

Mix cheddar cheese, goat cheese, chopped olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup tomato sauce on bottom of an 8 by 11-inch baking dish. Add one layer of whole wheat lasagna and season. Add a layer of zucchini, yellow squash, and red pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover. Now 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.

Yield: 8 servings

Source: Jon Ashton



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