I made this dish quite along time ago and have just never found the chance to share it. As soon as I saw the recipe I was in love. Goat cheese is one of my favorite things in the world! Noodles, spinach, and tomatoes are pretty high on my list as well. So I knew from the beginning this was going to be a winner.
The recipe below includes instructions to make your own chunky tomato sauce, if you are in a time crunch or you prefer a saucier lasagna you are welcome to use your favorite canned sauce.
Lasagna is a great make ahead meal. You can double the recipe and keep one in the freezer. You can freeze leftovers in individual portions for those nights when you don’t feel like cooking or you can bring leftovers for lunch to work for a healthy and filling lunch.
- For the sauce: 3 (14oz) cans diced tomatoes
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 5 tablespoons fresh basil, chopped (can sub dried)
- ⅛ teaspoon red pepper flakes
- ¼ teaspoon of salt
- ⅛ teaspoon of pepper
- For the lasagna: Lasagna noodles
- 2 cups frozen chopped spinach
- 6oz goat cheese
- 1 ½ cups shredded mozzarella
- 1 cup grated parmesan cheese
- In a large skillet cook the garlic in the olive oil 2-3 minutes over medium heat. Add tomatoes, basil, red pepper, salt and pepper.
- Bring to a boil then reduce to a simmer. Allow to simmer 10-15 minutes to thicken.
- While sauce is simmering cook the lasagna noodles and dethaw spinach in the microwave. Wring spinach dry in paper towels.
- Preheat oven to 350 degrees.
- In a prepared large glass baking dish add ½ cup of sauce to the bottom. Top with noodles.
- Spoon about ¼ cup of sauce over the noodles or enough to cover the noodles. Using ⅓ of the spinach, layer on top of the sauce. Sprinkle with ½ cup of mozzarella. Then add a layer of noodles, ¼ cup of sauce, and ⅓ of the goat cheese. Repeat layers spinach then goat cheese.
- Spoon remaining sauce on top, followed by remaining spinach, parmesan cheese, and mozzarella. Dot the top with goat cheese.
- Cover with foil and bake 30 minutes. Remove foil and continue to bake an additional 15 minutes.
Adapted from Italian Food Forever