August 22, 2014
Whole Wheat Goat Cheese Lasagna Recipe
Ingredients
- One box whole wheat lasagna noodles
- One container goat cheese crumbles
- One pound 97% lean ground beef
- One jar pasta sauce (any flavor you want, I used garden fresh because I love veggies)
- One large onion sliced
- One container of mushrooms sliced
- 2 tbsp Olive oil
- 2 tbsp garlic powder
- 1 tbsp oregano
- 1 tbsp basil
- Salt, pepper to taste
Directions
- Boil the noodles in a large pot while sauteing the veggies in another pan in olive oil.
- Add the ground beef into the veggie mixture and once the beef is brown, add the pasta sauce. (no need to drain)
- When the sauce is bubbly, add in seasonings to suit your taste. R
- emove noodles from boil after 8-10 minutes and place in COOL water to avoid sticking when ready for use.
- Set aside a glass pan to hold your lasagna and make the first layer-a layer of whole wheat pasta on the bottom.
- Then spoon sauce/meat mixture over the noodles.
- Sprinkle layer with goat cheese crumbles.
- Then apply another layer of noodles, then sauce, then goat cheese (save some goat cheese for the very top).
- Then put your last layer of noodles on top sprinkled with remaining goat cheese and drizzle olive oil.
- Bake the dish at 350 degrees for 20 minutes.