This recipe is one I change every time I make it (like the zucchini in the photo), but this is the basic recipe. It uses mostly goat cheese, which is high in protein, and adds carrots to the tomato sauce for added nutrition and rounder flavor. And...(drum roll, please!) I figured out the nutritional information here.
10-12 lasagne noodles
2 cups tomato puree
1/4 cup cooked carrot puree
2 1/2 cups frozen spinach, thawed
4-6 rounds of fresh goat cheese (chevre)
1/3 cup shredded mozzarella
4 cloves garlic, crushed
Mix together goat cheese, spinach and garlic.
In a separate bowl, mix the tomato and carrot puree with 1 Tbsp Italian seasoning and 1 tsp sugar. Taste, adding more seasonings if needed.
In a baking dish spread a layer of tomato sauce, then as follows:
Repeat until all ingredients have been used. Top with mozzarella. Bake at 350 degrees until bubbly and golden.