This satisfying vegetarian lasagna can easily be changed up to include ground beef, turkey or chicken in the sauce. Ricotta cheese can be substituted for the chèvre.
1 (1 lb-9ounce) jar pasta sauce or 3 C fresh made
8 ounces rice lasagna noodles
11 ounces chèvre (goat) cheese, plain or herbed
1 C marinated sun-dried tomatoes in oil, chopped
1 T olive oil
1 bunch lacinato kale, leaves washed, stripped from the ribs and chopped
6 ounces shiitake mushrooms, stemmed and roughly chopped
2 C cheddar cheese, shredded
Prepare the lasagna noodles: follow the package directions, boil the noodles until still slightly firm to the bite, 8-10 minutes, depending on the kind of pasta you choose. Drain and rinse in cold water to stop the cooking.
Preheat the oven to 350̊F.
Prepare the chèvre filling: combine the cheese and the chopped sun-dried tomatoes in a bowl. Mix well.
Prepare the vegetables: heat the olive oil in a sauté pan over medium-high heat. Add the kale and mushrooms and sauté quickly until the kale wilts, about 2 minutes. Remove from heat and season with a bit of sea salt.
Assemble the lasagna: line the bottom of a 9×13 pyrex dish with 1 cup of the tomato sauce. Arrange a single layer of lasagna noodles on the sauce, then carefully spread the chevre mixture on top. Top with another layer of noodles, then spread the vegetables evenly on them. Top with another layer of noodles, then pour the remaining pasta sauce on top, spreading evenly. Top with the grated cheddar. Cover with foil and bake 30-45 minutes, until bubbling hot. Let stand 10 minutes before serving. Serves 6-8.