1/3 cup chopped pitted black olives
2 tsp chopped dried thyme
1 tsp dried basil
1 tsp dried oregano
2 cloves garlic, minced
4 cups marinara sauce
freshly ground black pepper
2 zucchini, diced
2 summer squash, diced
1 red bell pepper, diced
1/4 cup grated Parmesan cheese
lasagna noodles (cooked, or no-boil)
1) Heat oven to 375F. Mix goat cheese, olives, thyme, basil, oregano and garlic in a bowl; season with salt and pepper.
2) Spread 1 cup pasta sauce on the bottom of a lasagna pan. Add one layer of lasagna noodles. Add a layer of zucchini, squash and red bell pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover.
3) 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; serve.
Review: This was fairly messy, until it completely cooled off (and who wants to eat cold food?). I'd recommend cutting back on the pasta sauce by a cup. Also, put the cheese onto noodle, then vegetables on top of cheese. It's impossible to spread goat cheese across diced veggies!!! This was yummy. Mike loves all lasagna, so he's always happy. And, we seem to have a Sunday theme going. :)
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