Goat Cheese Lasagna

Ingredients:

1 T Olive oil
1 Pound lean ground beef
1 Medium onion, chopped
1/2 t Crushed red pepper
1/2 t Garlic powder
1/2 t Kosher salt
1/2 t Black pepper
1 t Italian seasoning
2 C Fresh mushrooms, sliced
9 Whole-wheat lasagna noodles
3 Red bell peppers, chopped
8 oz Soft goat cheese
1 (15 oz) Can diced tomatoes
1 (24 oz) Can mushroom flavored pasta sauce (tomato)

Directions:

Preheat oven to 350 degrees.

Spray a rimmed baking sheet with non-stick spray and roast red peppers, turning occasionally. Take out of oven at desired doneness.

While the peppers are roasting, cook the ground beef, onions, and mushrooms in a skillet. When meat is cooked and onions are translucent stir in the crushed red pepper, garlic powder, salt, black pepper, and Italian seasoning.

When the meat mixture is almost done cooking boil water in a large pot and cook lasagna noodles according to package directions. Don't overlook since they will also be baking in the oven once the lasagna comes together. Drain noodles and run cold water over them.

Once the red pepper is roasted crumble the goat cheese and loosely combine it with the red pepper in a small bowl.

Reduce the oven temperature to 375 degrees.

Combine the pasta sauce and diced tomatoes.

In a 9-inch by 13-inch baking dish begin layering the lasagna. First put a thin layer of pasta sauce and diced tomatoes. Next put a layer of noodles. Cover the noodles with meat mixture. Top that with the goat cheese and red pepper mixture. Cover the goat cheese with pasta sauce and diced tomatoes. Begin again with a layer of noodles and continue until you run out of ingredients to layer. The final layer should be pasta sauce. If desired, top with shredded mozzarella cheese.

Bake until the sides are bubbling (and if using mozzarella it should be slightly browned).

Slice and enjoy!