This recipe is dedicated to my Mama and 100% hers.

My mom is self-proclaimed lactose intolerant.  She has diagnosed her own dairy sensitivity.  That makes being an Italian and loving Italian food a little hard in our house, especially when it comes to staples like lasagna.  She actually found that she can tolerate goat cheese and other high quality cheeses in small amounts.  If you are dairy sensitive, this might be a great recipe for you.

This lasagna is delicious.  I love goat cheese, so it’s easy for me.  It’s a real treat when she makes it!  Even those of you that are not dairy sensitive will love this.

Gluten Free Goat Cheese Lasagna

Ingredients:

• 1 pound ground sausage (or ground meat of your choice)
• 1 medium sized onion, diced
• 2 tablespoons garlic, minced
• 1 lb (or 1 package) gluten free lasagna noodles
• 2 large jars marinara sauce
• 1 pound goat cheese
• 1/2 cup grated parmesan
• 1/2 cup grated locatelli romano
• 4 eggs
• 1 tablespoon each of oregano, basil, parsley, garlic powder
• 2 cups fresh spinach

Directions:

• Preheat your oven to 350 degrees.
• Heat a medium pan over medium-high heat, add fat of choice (EVOO), then saute onion and garlic until the onion is translucent.  Add the sausage and cook until no longer pink.  Set aside.  This is your meat layer.
• Mix all cheeses with the egg.  (Goat cheese is easier to mix if it’s at room temp.)  Add spices to taste (more or less if you like).  This is your cheese layer.
• In a large casserole or lasagna pan, place a layer of marinara sauce on the bottom to coat.  Add a layer of lasagna noodles on top, then spoonfuls of meat mixture, a layer of spinach leaves, then more sauce.  Then, layer another of noodles, more sauce and then the cheese mixture.  More sauce then noodles, sauce, meat layer, spinach, sauce, noodles, sauce, noodles, sauce, cheese layer, sauce… you get the picture.  Fill your casserole until almost the brim (or you run out of the cheese/meat mixture), pushing down whenever you add a layer of noodles.  Top the whole thing with sauce, then grated parm and romano over everything.  (We sometimes top with a little mozz, as well, as you can see in the picture above)
• Place in the oven uncovered for 45 minutes.  Once finished, let sit for about 10 minutes so you don’t end up with lasagna soup when you cut into it.  Enjoy!!