Simple Gluten-Free Lasagna Recipe

Simple Gluten-Free Lasagna Recipe #glutenfree #glutenfreerecipe #lasagna #lasagnarecipe #healthypandamom

This recipe has been adapted from one printed in the 1964 edition of the Better Homes & Gardens red-checkered cookbook entitled “Lazy Day Lasagna”. The original recipe was designed for regular pasta – those who can eat gluten can modify it back quite easily. Just pre-cook your pasta to al dente and prepare as described below!

GFCF Note: Because some people who must follow a gluten-free diet also avoid casein – the milk protein found in most forms of cheese – it is possible to substitute soy cheeses for the dairy versions listed below.

Ingredients:

  • One box of Tinkayada “Pasta Joy” Lasagna noodles
  • One 16 oz jar of spaghetti sauce
  • One package of pre-sliced and pre-washed white mushrooms
  • 6 oz shredded mozzarella cheese
  • 12 oz ricotta cheese
  • 6 oz provolone cheese sliced or shredded

Instructions for Preparation of Gluten-Free Pasta

On the package, instructions state “do not pre-cook” for use in a baked dish. However, it is difficult to layer uncooked pasta evenly and gracefully in a pan. For best results:

  • Bring a pot of water to a boil
  • Add pasta until bends and entire noodle is submerged (1 minute or less)
  • Immediately drain and leave in collander to cool
  • This process results in softer pasta to work with, without overcooking the rice noodles to the point of disintegrating.

Instructions for Gluten-Free Lasagna Preparation

  • Preheat the oven to 375º fahrenheit
  • Use cooking spray to lightly oil a 13″ x 9″ glass casserole baking dish
  • Layer the bottom of the pan with prepared, cooled gluten-free lasagna noodles
  • Layer this with half of the ricotta cheese, crumbled to as thin a layer as possible
  • Add a layer of provolone and then about 1/3 of the mozarella cheese
  • Layer mushrooms over the cheese
  • Add about half of the jar of spaghetti sauce, spooning over it evenly.
  • Repeat the strata again, beginning with the pasta and topping the dish with the last of the sauce and the mozarella.

Bake in a 375º oven for about 30 minutes, until the cheese is melted and the lasagna is warm all the way through. The gluten-free pasta will stay a little firm, which helps the dish hold its shape when removing it for serving.

Let stand for 10 minutes before serving.

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