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.
Recipe by Supper for a Steal at http://supperforasteal.com/spinach-and-goat-cheese-lasagna/