This is lasagna taken to a whole new level. If you are a fan of REALLY flavorful lasagna, you are going to dig this recipe! I got the original recipe from my friend Erica–gave it my usual overhaul and wound up with this exceptionally tasty dish. I love the briny bits and the surprising flavors that wake up the taste buds and truly make this lasagna unique. I didn’t list amounts for the cheese on the ingredient list–go as light or as heavy as you like!
Side bar–I personally try to stay away from dairy, but I made an exception with this dish. I did use a couple of strong cheeses so I wouldn’t have to load the dish down, and goat’s cheese to make the burden on my body a little (?) lighter. Goat’s milk is tolerated much better than cow’s milk by the human body, so on the rare occasion when I eat cheese or yogurt, I try to stick with goats milk. There is a whole lot of research and information out there on this topic, but if you want a quick and simple read, check out this article to learn more about why it is easier to digest and causes fewer allergic reactions. I have a local source for the goat’s milk (grass fed, antibiotic and hormone free) and I even make my own cheese from time to time.
Back to the lasagna…I don’t know if it is the combo of goat cheese and rosemary that make this dish work so well, but it is truly the best lasagna I have ever made! Savory, rich, packed with flavor, and very filling! AND wow about not having to pre-cook the noodles?? Cue the applause! I know you are going to love it as much as I did, so give it a try!
Spinach, artichoke and olive gluten-free lasagna
- 2 jars your favorite pasta sauce (I use Bertolli, Organic Tomato Basil)
- 12-15 gluten free lasagna noodles (I use brown rice lasagna noodles), depending upon your pan size
- 1 T avocado oil
- 1 large yellow onion, chopped
- 10 garlic cloves, crushed. 4 for sauce, 3 for the cream cheese mix, and 3 for the top.
- 14 oz veggie broth
- 2 c + fresh baby spinach
- 1 can black olives, drained and olives sliced in half
- 1 large can (33.5 oz) artichoke hearts, drained and sliced in half
- 2 T chopped fresh rosemary
- 2 T dried basil
- 1 T dried oregano
- 1 t chipotle pepper flakes
- 1 c soft cream cheese (I use dairy free)
- freshly ground pepper
- splash of agave nectar (optional)
- salt and pepper, to taste
- soft goat cheese
- romano or aged parmasean, freshly grated
- mozzarella, cut into small cubes or grated
- fresh lemon juice
Preheat oven to 350 degrees F (use convection if you have it). Line the lasagna pan with a thin layer of the pasta sauce.
In a large saute pan, warm the EVOO and chipotle pepper flakes over low heat. Add the onions and saute until they begin to soften, 5-7 minutes. Crush 4 cloves of garlic and add to the onions along with the 2 t dried basil, 2 t dried oregano and ground pepper. Cook for 5-7 minutes. Add the veggie broth and rosemary and turn up the heat to bring to a boil. Gently stir in the olives, and artichokes. Reduce the heat back to low and add the remainder of the pasta sauce and cook for 2-3 minutes, stirring frequently. Taste the sauce and adjust the seasoning as needed. Add the agave nectar if a little sweeter sauce tastes better to you. This also helps balance the brine from the other ingredients — I usually add it.
While the sauce is cooking, mix together the cream cheese filling by adding 2-3 cloves garlic (crushed), 1 t dried basil, 1 t dried oregano, salt, pepper, crumbled goat cheese, 1 t of lemon juice, and a pinch of chipotle pepper flakes. Taste it and adjust seasoning as needed.
Place 1/3 of the lasagna noodles in the pan. Coat the lasagna noodles with 1/3 of the cream cheese mix, then 1/3 of the sauce and a sprinkle of cheese (your choice), a thin layer of spinach, and a small squeeze of lemon. Repeat this process for layers 2 and 3 (if doing a 3rd layer). Sprinkle some crumbled goat cheese, grated romano/parm, and freshly ground black pepper lightly on top.
Place aluminum foil over the top and seal up the pan well. Spray the aluminum foil with some PAM (or the like) to keep it from sticking to the cheese. Bake at 375 degrees F for 30 minutes. Remove the aluminum foil, crush the last 3 cloves of garlic over the top of the lasagna and bake for another 20-30 minutes, or until the noodles are soft and the top is nice and brown.
Allow the lasagna to cool for 10 minutes before cutting. ENJOY!