Friday, March 21, 2014

Gluten-Free Lasagna


As long as you have gluten free noodles you can make any pasta you wish gluten-free.


But I also wanted a place to stick my lasagna recipe so here it is:
  • 2 C fresh spinach, chopped
  • 4 C cottage or ricotta cheese
  • 1 large egg
  • uncooked lasagna noodles
  • 2-4 C grated mozzarella cheese
  • 1/2 C Parmesan cheese 
  • Homemade spaghetti sauce {my recipe HERE} with Italian sausage in place of ground beef



Mix the first three ingredients plus 1/2 the Parmesan:


Then layer, starting with some sauce and then the noodles, then the cheese mixture, then the mozzarella.  Repeat as deep as you can go ending with a generous amount of mozzarella cheese as well as the rest of the Parmesan.

Bake at 350 for 45 minutes.  Let stand at least 10 minutes before serving.  It's even better the next day heated up when the liquids have absorbed.


This works well to make ahead and freeze.  Add more time to cook or make sure you thaw it in the fridge before cooking if it is frozen.



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