Sun-Dried Tomato and Goat Cheese Lasagna

The combination of sun-dried tomatoes and goat cheese never misses. I love this lasagna, which combines both flavors. This is a complete meal on its own along with a large salad.

1. Preheat oven to 375°F.

2. Bring a large pot of water to a boil. Add the lasagna noodles and cook for about 8 minutes or until tender. Drain and rinse with cold water. Set aside.

3. To make the sun-dried tomato sauce, combine the sun-dried tomatoes, chicken stock, olive oil, Parmesan, pine nuts, garlic and parsley in the bowl of small food processor. Purée until smooth and set aside. The mixture will be thick. (Add more stock if it’s too thick.)

4. To make the cheese filling, combine the ricotta, goat, mozzarella and Parmesan cheeses, milk, salt and pepper in the bowl of a food processor. Purée until smooth and set aside. Fold in the olives.

5. To make the white sauce, combine the chicken stock, evaporated milk and Dijon in a saucepan. Whisk in the flour until smooth. Place the saucepan over medium heat and bring to a slight boil. Reduce the heat and simmer for 2 minutes or just until thickened, whisking constantly. Add the Parmesan and stir.

6. To assemble the lasagna, cut 2 noodles to fit the bottom of a 9-inch-square casserole dish. Top with one-third of the white sauce, one-half of the cheese filling and one-half of the sun-dried tomato sauce. Repeat the layers once. Top with the remaining noodles and remaining white sauce. Sprinkle with the chopped sun-dried tomatoes and goat cheese. Bake, covered, in the preheated oven for 20 minutes, and then uncovered for 10 minutes. Garnish with parsley and serve.

6 lasagna noodles

2/3 cup chopped rehydrated sun-dried tomatoes
1/3 cup chicken (or vegetable) stock
2 Tbsp olive oil
2 Tbsp grated Parmesan cheese
2 Tbsp toasted pine nuts (or pecans)
1 tsp finely chopped garlic
1/2 cup chopped parsley

1 cup light ricotta (5%)
3/4 cup crumbled goat cheese (about 3 oz)
1/2 cup shredded mozzarella cheese
2 Tbsp grated Parmesan cheese
1/4 cup low-fat milk
pinch of salt and pepper
1/3 cup diced black olives

2/3 cup chicken (or vegetable) stock
2/3 cup canned evaporated milk (2%)
1 tsp Dijon mustard
1 1/2 Tbsp all-purpose flour
2 Tbsp grated Parmesan cheese

4 cup chopped rehydrated sun-dried tomatoes
2 Tbsp crumbled goat cheese
1/4 cup chopped parsley

Nutritional Analysis per Serving

Calories 332
Protein 19 g
Fat 18 g
Saturated Fat 7 g
Carbohydrates 25 g
Cholesterol 31 mg
Sodium 589 mg
Fiber 2.1 g

Prep Time: 25 minutes
Cook Time: 45 minutes

Make Ahead: Prepare up to a day in advance, but it’s best to bake just before serving.

Serves 6

Nutrition Watch: Pine nuts have fatty acids that may help stave off appetite.