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Gluten Free Spinach, Escarole, and Goat Cheese Lasagna

5

by: Jesika Rose






Sometimes I get a bit discouraged going gluten-free. So I wanted to indulge myself in something a bit heavier than I normally eat, but like all things I cook, a twist on a classic. I love lasagna, but I was really in the mood for greens. Also, I personally am supposed to be staying away from cow dairy. So I came up with an idea to make a Spinach, Escarole, and Goat Cheese Lasagna with Tinkyada's gluten-free brown rice pasta. Not only did the pasta turn out such a perfect consistency you'd never guess it was gluten-free, but the dish as a whole was one of my favourite things I've ever made. Sweetness and tang from the goat cheese, that bitter yet sweet taste from the greens, the acidity of a tiny bit of homemade tomato sauce, and the nutty bite of the pine nuts all meld together into one purely delicious and indulgent lasagna. Lasagna can involve quite a bit of prep work, especially if making it from scratch. And of course you can use store bought tomato sauce, or even make this with regular, non gluten-free pasta. Don't let the prep time scare you. A lot of love goes into making a great lasagna but the time that goes in is rewarded in flavor.




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ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6-8

1/2 box (5 oz) of brown rice pasta lasagna (I use Tinkyada)

3/4 lb French Goat Cheese

1 egg

1/2 cup of fresh basil, chopped

1 tbsp of fresh thyme, off the stems

2 tbsp bunch of fresh rosemary, off the stems

2 parsley of fresh parsley, chopped

3-4 tbsp of olive oil (plus a dash extra)

dash of pepper

dash of red pepper flakes

1 small onion, diced

3 cloves of garlic, minced

1 bunch of escarole

1 bunch of spinach

1/2 cup of toasted pine nuts

4 vine ripened tomatoes

dash of salt

1 tbsp Brown Rice Flour

Nutrition Facts
Gluten Free Spinach, Escarole, and Goat Cheese Lasagna

Servings Per Recipe: 6

Amount per Serving

Calories: 441

  • Total Fat: 28.4 g
  •     Saturated Fat: 10.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 53.9 mg
  • Sodium: 749.9 mg
  • Total Carbs: 31 g
  •     Dietary Fiber: 5.8 g
  •     Sugars: 4.1 g
  • Protein: 19.1 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

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preparation

c2fdcd56898e700ecab8f71743fbdf0fd06d3e6a.jpg Cooks' note:
One note on my recipes, I do all herbs and seasoning to taste and you should too. These are my estimates though. This would be great for a family meal or holiday, but the dish also tastes great as leftovers so if it's a couple people don't worry about extra!

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