Rebecca's Gluten Free Blog

Gluten Free in the Upper Midwest

recipe: Gluten-Free (Goat Cheese) Lasagna March 15, 2011

Filed under: Cooking & Baking — rebeccagf @ 9:02 pm
Tags: ,

when I try cooking something for the first time, I like to reference several recipes, and use ideas from each of them, and tailor it to how I like. I first tried making lasagna a few weeks ago, and it came out wonderfully (if I do say so myself)! goat cheese has lower casein than cow cheese, so it’s better tolerated by some. however, you can of course substitute regular (cow) cheeses for the ones below if you prefer. (it probably won’t turn out very well with a non-dairy cheese substitute unfortunately). here’s my recipe for lasagna:

meat mixture:

1 pound ground beef

1/4-1/2 pound Italian sausage (matter of preference, I add just 1/4 pound to get the taste, but keep the calories low)

1 small yellow onion

1 tsp chopped garlic

1 tsp Italian seasoning

1 tsp oregano

5-10 fresh basil leaves, depending on the size (or 1 tsp dried basil)

1/2 tsp salt

1/4 tsp pepper

1 jar of spaghetti sauce (a plain marinara preferably)

noodles:

1 package of gluten-free lasagna noodles.

cheese:

8 oz package of mozzarella-flavored goat cheese, such as Natural Valley or Mount Sterling brands

13.5 oz package (or thereabout) of soft goat cheese or chevre

as I mentioned, I like to play with my recipes, and I encourage you to do the same! so if you have less of the soft goat cheese, just get more of the mozzarella to make up for it. or if you don’t have basil or oregano, just add more Italian seasoning. if you enjoy Italian sausage more than the ground beef, switch around the amounts. if you don’t have garlic or an onion, just skip it~ it’s not the end of the world. feel free to adapt this recipe to suit you and your family. you’ll be the ones eating it!

preparation:

preheat oven to 350 degrees

start a pot of boiling water, large enough to hold the lasagna noodles. continue on to do the meat mixture, but when the water starts boiling, put the package of lasagna noodles in, and let them cook for about 3/4 of the time it says on the package. this will leave the noodles limp but not completely cooked. the will finish cooking in the oven. if you fully cook them it’s not a huge problem, it just might be more difficult to work with without tearing. also, since they’re gluten-free noodles they can become¬†really starchy in the final minutes of cooking, so I like to avoid that.

while the water is boiling, start the meat mixture in either a dutch oven or a frying pan. fry up the ground beef, onion, and garlic together on the stove over medium heat. as it starts to brown, add in all the seasonings and herbs, including the salt and pepper. once the meat is completely cooked, pour in 2/3 of the jar of marinara sauce, turn the heat down to low, and let it simmer.

now, start assembling! place half of the meat mixture in the bottom of a cake pan (9″ x 13″). then place half of the noodles, lined up next to each other, across the pan. next add half of the soft goat cheese/ chevre, followed by half of the shredded mozzarella. add the other layer of meat mixture, noodles, and each cheese. then pour the remaining marinara sauce (that was set aside) on top. place tinfoil over the top, and put it in the oven. it will bake for about 45 minutes total, but around halfway through, take the tinfoil off so the cheese on top will melt thoroughly.

once you take the lasagna out of the oven, let it sit for about 10 minutes before serving. and then enjoy!

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2 Responses to “recipe: Gluten-Free (Goat Cheese) Lasagna”

  1. Whitney C Says:

    I made this Saturday. It was delicious! Do you the nutritional information on it? Like fats, calories or protein?


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