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.
Lasagne di Verdure ala Stevarino
- 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.