Serves: 5
Total Calories: 218

2 cups tomato sauce
9 uncooked lasagna noodles (8 ounces)
6 ounces log chevre (plain or basil)
1 cup coarsely chopped crimini mushrooms
1 1/2 cups coarsely chopped arugola
2 cups grated goat Cheddar cheese

1. Preheat the oven to 400°F.

2. Spread 1/2 cup of the tomato sauce in the bottom of an 8-inch square baking dish. (You can use one of the lasagna noodles to do the spreading.) Lay 3 of the noodles over the sauce.

3. Spread the chèvre on top of the noodles, top with another 3 noodles, and cover with mushrooms and arugula.

4. Place the last 3 noodles over the mushrooms and arugula, and press gently. Top with the remaining sauce and grated cheese.

5. Cover with foil or a cookie sheet and bake for 45 minutes, or until the noodles are soft and the lasagna is hot and bubbly.

6. Remove from the oven and let sit about 10 minutes to set. Cut into squares and serve.

For a Change . . .
• Instead of crimini mushrooms and arugula, try a combination of marinated sun-dried tomatoes, fresh or roasted bell peppers, chopped radicchio, sautéed shiitake mushrooms, and kale.
• Replace the layer of vegetables with another layer of grated cheese.
• Vary the type of lasagna noodles; use rice, whole wheat, spelt, spinach, or artichoke soy. Even penne or macaroni pasta works well.
• For a Mexican-style version, use jalapeño jack soy cheese instead of chèvre, and salsa in place of tomato sauce.

Nutritional Facts:

Serves: 5
Total Calories: 218
Calories from Fat: 130

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Main Courses
Lasagna with Chevre, Arugula, and Crimini Mushrooms
Pasta with Roasted Vegetables and Chevre
Moroccan Black Bean Stew
Curried Coconut Seitan
Roasted Eggplant with Wine and Morel Mushrooms
Goat Cheese Mushroom Strudel
Hiziki with Shiitake Mushrooms and Butternut Squash
Black Bean Chili with Sun-Dried Tomatoes
Tempeh Stew with Wine and Shiitake Mushrooms
Szechwan Tofu with Mustard Greens and Chinese Cabbage
Roasted Eggplant and Tomatoes with Chickpeas
Soba with Stir-Fried Asparagus and Snow Peas
Linguine a la Sweet Putanesca
Lentil Stew with Saffron and Porcini Mushrooms
Tempeh with Marinated Sun-Dried Tomatoes and Kale
Sweet and Spicy Udon Noodles with Tofu
Butternut Squash Risotto with Shiitake Mushrooms and Wine
Italian Lentil Stew with Cream Grano