lasagna — Housewife's Whimsy

These are great easy gluten free dinners to make. You can either make and eat them the same night or you can freeze these and bake when you need a quick dinner. This recipe is perfect for a dinner for 2-3 people and some leftovers. If you’re needing to feed a crowd it is easy enough to double or triple the recipe to come up with as much as you need.I love when lasagna has spinach in it so I’ve included it in this recipe. If you prefer plain lasagna you can simply leave it out. I have also included sausage as another optional ingredient in the filling. It is really up to you and what flavors you enjoy. You can really mix and match ingredients depending on what you enjoy, simply make certain to read the ingredients to be certain they are gluten free.Brown Rice Lasagna Noodles were a bit of a challenge for me to find, but I did end up purchasing them through Amazon. I’m sure you’ll be able to find them at stores like Whole Foods and other holistic groceries but unfortunately there aren’t any near me.[amd-yrecipe-recipe:104]

This was one of my favorite recipes growing up. My Mom would make this lasagna for special occasions and it was always very exciting when we got to have it. I have adapted this recipe to be gluten free. I make this in an 8x8 pan since it is only me and Alex. If you have a larger family you can simply use a 9x13 pan and increase the amount of noodles that you use.

Mom’s Lasagna:12 sheets Gluten Free Lasagna Noodles (prepared)3 Cups Mozzarella2 Cups ParmesanTomato Sauce2 Cups browned Italian Sausage or Ground BeefFor the filling:2 (10oz) Containers Ricotta Cheese1 Cup Parmesan Cheese2 EggsPreheat the oven to 350. Grease an 8x8 pan. Prepare your lasagna noodles .

Prepare the filling. Empty the two containers of ricotta cheese into a large bowl. Add the eggs and beat slightly. Mix the parmesan cheese into the egg/ricotta mixture. Mix until completely incorporated.

Start by putting down a light layer of tomato sauce. Layer three noodles on the bottom on the pan, overlapping the noodles slightly.

Pour one half of the ricotta mixture onto the noodles and spread it out.

Layer three additional noodles on top of the first layer. Pour 2 Cups mozzarella and 1 cup parmesan on top of the noodles. Top with the sausage.

Layer three more noodles. Pour the remaining half of the ricotta mixture into the pan. Spread out.

Layer three noodles on top. Pour a layer of tomato sauce on top of the noodles. Top with the remaining cheeses. Cover with tin foil.

Bake for 90 minutes. If you wish to have crispy cheese on top remove the foil for the last 20-30 minutes. Let sit for 15 minutes before serving.