Olive Garden Vegetable Lasagna

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.

• Ready In: 1 hr 35 mins
• Serves: 4-6

Ingredients

• 1 (7 ounce) package  goat cheese
• 1⁄3 cup pitted black olives, chopped
• 1  tablespoon fresh thyme, chopped
• 1⁄2 tablespoon fresh basil, chopped
• 1⁄2 tablespoon fresh oregano
• 2  teaspoons garlic, minced
•  salt and pepper, to taste
• 4  cups  marinara sauce
• 1  lb  whole wheat lasagna noodles, cooked according to package directions
•  fresh ground black pepper, to taste
• 2  small zucchini, diced
• 2  small  summer squash, diced
• 3⁄4 cup  roasted red pepper, diced
• 1⁄4 cup parmesan cheese, grated

Directions

1. Pre-heat oven to 375°F.
2. Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper.
3. Spread 1 cup pasta sauce on bottom of a 9” x 13” baking dish.
4. Add a layer of cooked lasagna and season with black pepper.
5. Add a layer of zucchini, squash, and red pepper. Drop spoonfuls of goat cheese mixture over vegetables and spread to cover.
6. 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.
7. Sprinkle Parmesan cheese on top. Cover with foil and bake for 60 minutes, until internal temperature reaches 165°F.
8. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve immediately.