
Gluten Free Spinach, Escarole, and Goat Cheese Lasagna

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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.
ingredients
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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
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
preparation

comments
Mommy_loves_to_cook
October 27, 2011