Gluten Free Goat & Sheep Cheese Lasagna

It has been YEARS since I have had lasagna.

I was diagnosed with a dairy intolerance in late 2011, and immediately cut dairy out of my life. The specific intolerance was to a type of casein found in cow dairy, so, lucky for me, I am not intolerant to GOAT or SHEEP CHEESE!!!

To make my goal to eat lasagna even more difficult, I have a lot of family members with gluten intolerances. Instead of making separate meals, I have just switched to gluten free myself. Which has actually made me feel fabulous, so why not!!

Which brings us to Christmas 2016. I was hosting my in-laws and the menu was of course, lasagna. Everyone gets ham on Christmas, at the Fawcett house, we do lasagna. In addition to the huge traditional lasagna I made, I also made a smaller one for my sister in law and I (Miss Gluten Intolerant).

Pretty simple to put together! Enjoy!


Cheese Filling

18oz Plain Goat Cheese

1/3 Cup Shredded Pecorino Romano Cheese

1 Tsp Italian Seasoning

1 Tsp Oregano

1 Tsp Garlic Powder

1 Egg


Meat Filling

2lb Lean Ground Beef

2 Jars Spaghetti Sauce

1 Can Tomato Paste

1 Tsp Garlic Powder

Cheese Filling Part 2

8 oz Shredded Goat Mozzarella   

1/4 Cup Shredded Pecorino Romano Cheese   

Gluten Free Noodles



1.) In a small bowl, warm up the goat cheese in the microwave until its soft.

2.) Add Pecorino Romano, Italian Seasoning, Oregano, and Garlic Powder and mix.

3.) Add egg and mix. Set aside.

4.) Brown beef in large sauce pan.

5.) Add pasta sauce, tomato paste, and garlic powder. Stir and set aside.

6.) Shred Mozzarella and mix with Pecorino Romano. Set aside.

7.) In a 9×9 inch glass baking dish, add a layer of noodles. Alternate cheesy fillings, meat and noodles, finishing with meat.

8.) Bake at 350 for 30 minutes.


Delicious, gooey, and I couldn’t tell it wasn’t the “real” thing!!



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