Ingredients:
5 cups organic baby spinach leaves, coarsely chopped
2 large red bell peppers, diced
2 cups celery, diced
¬Ω cup red onion, chopped
1 Tablespoon fresh oregano
2 Tablespoons fresh lime juice
3 Tablespoons organic extra-virgin olive oil
1 cup fresh goat cheese, crumbled
¼ cup slivered almonds
sea salt and fresh-ground pepper to taste

Directions:
Mix olive oil, lime juice and oregano together in a large mixing bowl. Season with salt & pepper (to taste). Add spinach, red bell peppers, celery and red onion to the oil mix. Top with goat cheese and slivered almonds. Divide on to five chilled salad plates and serve.

Source: Extraordinary Health Team

Directions:‚Ä®
Preheat oven to 400 degrees. Place lasagna noodles in a large shallow dish and cover with boiling water for 15-20 minutes in order to soften. Cook meat in a large skillet for 10 minutes or until brown, stirring occasionally. Drain fat and return to skillet. Reduce to low heat and add in pasta sauce. Simmer for 5 minutes.
In a bowl, mix ricotta, goat cheese, eggs, basil, parmesan and Herbamare to taste. Spread 1 cup of sauce on bottom of 9×13-inch baking dish. Place one-third of softened noodles on top of sauce. Add half of the spinach, pressing down to make a flat layer. Spread half of the ricotta mixture as the next layer. Top with meat mixture, and then another third of noodles. Add remaining spinach as a layer, and then the remaining ricotta mixture as a layer. Top with remaining noodles and last cup of sauce. Bake 45 minutes to 1 hour on the middle rack at 400 degrees. Pour mozzarella cheese over sauce the last 10 minutes of baking.
May be prepared and refrigerated up to 24 hours or frozen.

Recipe from Nicki Rubin