Sometimes you decide to cook a certain meal for dinner because you are craving a specific flavor. You can’t get your mind off that one meal, and any other meal will not bring you the same satisfaction. It’s decided: you will have that for dinner. You know what I’m talking about, right?
And sometimes you decide to cook a certain meal because your husband opened the wrong can for a recipe earlier in the week, and now you have to use its contents before it goes bad. We fell into this category this week. 😉
On Saturday Andrew opened a can of tomato sauce rather than diced tomatoes when we were making our Brunswick stew, so we decided to use it with some kind of pasta dish this week. I didn’t feel like making plain ol’ spaghetti, and I recently found gluten-free brown rice lasagna noodles on manager’s special at Kroger, so I thought I’d give it a try!
We only used ingredients we had on hand, so you can tweak it depending on what’s in your refrigerator. It’s not technically dairy-free, but if you are like Andrew and can tolerate goat cheese but not cow cheese, this may be a great recipe for you!
Spinach, Mushroom, and Goat Cheese Lasagna
1 lb ground bison (or beef)
2 15-oz can tomato sauce
8 oz sliced mushrooms
3 cloves garlic, minced
2 c fresh spinach
5-6 large basil leaves, chopped
Salt, pepper, oregano, red pepper, onion powder to taste
6 oz goat cheese
Almond milk (splash)
9 GF lasagna noodles
1. Heat olive oil in a large pot over medium heat. Add mushrooms and brown. Remove mushrooms from pot. 2. Add more olive oil if needed, then add ground bison to the pot, and cook until brown. 3. Make room in center of pot, and add garlic. Cook until fragrant. 4. Stir and add tomato sauce, mushrooms, basil, and spices. 5. Reduce heat, and let simmer. 6. Meanwhile, cook lasagna noodles according to package instructions. Preheat oven to 350. Add a splash of almond milk to goat cheese and mix well to give goat cheese a creamier consistency. 7. Add spinach to sauce and stir. 8. In a glass baking dish (9×13) layer sauce, noodles, cheese. Repeat for 3 layers and finish with sauce on top. 9. Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes.
Oh man. This tasted so good. I am not ashamed to say that we ate half the pan that night! I’m a huge fan of brown rice noodles too–I like that they are whole grain but taste exponentially better than whole wheat noodles. The texture is way better than regular pasta too. So good.
While I wasn’t thrilled about the idea of having pasta when Andrew opened that can Saturday, it did push me to try a new recipe–and the end result was fantastic! We will be making this dish more often!
Have a great Thursday!
-What are you cooking tonight?
-Have you ever been forced to cook something because you accidentally opened a can/package? 😀
-Do you prefer brown rice, whole wheat, or regular noodles?