INGREDIENTS:
- 2 T olive oil
- salt & pepper
- 1 small zucchini, thinly sliced
- 1 baby eggplant, thinly sliced
- 6 oz. crimini mushrooms, sliced
- 1 bag fresh spinach
- 1 clove garlic, chopped
- 1 log of goat cheese
- 1/3 cup fresh basil, or a few teaspoons of dried (to taste)
- 1 lb grass fed ground beef, browned
- 1 jar organic tomato basil pasta sauce
- 1 package of gluten free lasagna noodles (brown rice w/ ground flax seeds is what we used)
- 8 oz. shredded romano sheep cheese
INSTRUCTIONS:
- Preheat oven to 350º F.
- In olive oil with salt and pepper to taste, sauté garlic, zucchini, eggplant, mushrooms and spinach for about 5 minutes over medium high heat. Remove from pan with slotted spoon and set aside.
- In a medium bowl, mix goat cheese, basil, and salt & pepper to taste until combined. Set aside.
- Mix most of the pasta sauce with browned ground beef. Set aside.
- In an 8 in. square or 9x13 in. rectangle baking dish, add a thin layer of pasta sauce w/o beef. Add a layer of noodles. Spread noodles with some of the goat cheese mixture. Sprinkle a layer of the vegetables. Repeat layering process (now with the beef-pasta instead of marinara) until vegetables, noodles, goat cheese mixture and beef-sauce are all in the dish.
- Top with romano sheep cheese. Cover with foil and bake for 40–50 minutes.
- Remove foil and broil for about 2 minutes or until cheese is golden brown.
