Tuesday, January 7, 2014

Gluten Free Goat Cheese Lasagna Recipe


  • 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


  • 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.