I’ve been wanting to make a lasagna for a while now. I had never made one before, but it seemed easy enough, and I wanted to have fun with it. I drew some loose inspiration from Allison and Mama Pea, but I totally made this my own crazy creation.
I found these noodles on sale the other day at Whole Paycheck.
See my creepy reflection in the microwave? 🙂
Butternut squash lasagna sounded awesome, but I figured I’d take it in a different direction by making a butternut squash sauce instead.
I put the whole can of squash puree into a pot with water to thin, a scoop of the powdered goat’s milk, 1/4 cup nutritional yeast, 1 tsp garlic powder, a drizzle of olive oil, and freshly ground black pepper. I mixed and warmed this while my noodles were boiling. Once they were ready, I began my layering.
Sauce on the bottom, followed by a layer of noodles, sauce, and a layer of spinach.
More noodles, more sauce, and a quinoa/goat cheese layer.
I had cooked up a cup of quinoa in my rice cooker earlier with 1 1/2 cups water and one chicken bullion cube, and to that I stirred in a pretty hefty amount of plain goat cheese log.
Once that was all layered on, I added more sauce, one more layer of noodles, the rest of the sauce, and I topped everything with some crumbled goat cheese and torn slices of goat gouda.
Into the oven at 375° for 30 minutes.
It came out fannnnntastic! The flavors mesh really well together, and nothing overpowers anything else. The mild goat cheese makes a delicious ricotta substitute, and the quinoa gives it a nice chew (and a protein boost!).
Next time I would definitely use more sauce and more spinach, but otherwise this is a big winner. Alex liked it too!
What recipes have you put a nontraditional spin on?
I hope you all have a great Saturday evening. We are having some friends over to cook and hang out, should be a blast!