Sunday, January 27, 2013

Gluten Free Spinach & Ricotta Lasagna

Sometimes a vegetarian lasagna is exactly what's needed for a meatless Monday, or when the thought of all that ground beef is just too much.  I know that lasagna is often considered a complicated dish to make, but this is seriously a pretty foolproof, quick recipe.  There are ways to make it more complicated, but when I'm in a rush, I keep it simple.

A few things first.  I don't precook the lasagna noodles.  I lay them in dry, breaking them to fit as necessary.  They still cook, and don't go all sticky the way GF pasta can sometimes get.  Also, I don't have a fancy lasagna pan.  I use an oval roasting pan, the way my Grandma used to do it.  It takes about 15 minutes to prepare & assemble, and the rest is just cooking time.

Ingredients
(Serves 6)

1 box gluten free lasagna noodles (I use Rizopia)
2 jars gluten free tomato sauce. (I like to have a 3rd jar on hand, just in case.)
1 bag pre-washed baby spinach
2 containers (475g each) ricotta cheese
1 cup (plus more for sprinkling) good quality Parmesan cheese
2 cloves garlic, minced
Dried basil and parsley, to taste
Salt and Pepper, to taste
Olive Oil


Directions
Preheat oven to 350F

1- Mince garlic and place in pot with 1 tablespoon olive oil.  Heat on medium for 1-2 minutes, then add sauce.  Season sauce with some basil and lower to a simmer.  The hot sauce helps soften the lasagna noodles.

2- In a frying pan, add another 1-2 tablespoons of olive oil, and add the baby spinach, cooking over medium heat until spinach wilts.  Stir continuously to ensure even heat.  Season with basil, parsley, salt and pepper to taste.  Remove from heat.

3- Add ricotta and 1 cup parmesan cheese to frying pan with spinach, stirring to combine.

4- Assemble lasagna. In a lasagna pan, or a roasting pan, ladle a little of the tomato sauce on the bottom.  Lay down a layer of uncooked noodles.  Top with the spinach mixture, and add more sauce.  Continue layering until complete.  Top lasagna with a layer of tomato sauce and sprinkle liberally with extra parmesan cheese.

5- Cook with lid on or covered with tented aluminum foil in a 350F oven until noodles are soft.  I check after 30 min., and then every 10 min. after.  It generally takes between 30-45 minutes.  If you want a browned top, allow to cook uncovered for the last few minutes. 

Let stand 10-15 minutes before serving.  This lasagna freezes well.

If you want a more melted cheese type of lasagna, add a bit of shredded mozzarella cheese to each layer, and top with mozzarella as well. 

2 comments :

  1. I just tried this recipe today, and it was so good, even my picky husband ate it with me, and he won't eat gluten free anything!! (Whereas I have Celiac Disease). So easy to make, and I modified the recipe to have only 425g of ricotta and it was still amazing.

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    Replies
    1. Glad you liked it! It can certainly be made with less cheese. Happy your husband liked it too. Thanks for trying it out!

      Kathleen

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