Hi! I found something magical! This was worth sharing right away. Honestly, one of my favorite foods on the planet is lasagna. Seriously, layers of bubbly cheese and tangy sauce baked to perfection…. ya, it makes me happy. But sadly, lasagna hasn’t been seen in these parts for some time. Until today that is! Strolling along my grocery store one day and these gluten free lasagna sheets leaped out at me. What! Gluten free lasagna! Well, I had no time to spare.
Not your mother’s lasagna
Okay, here’s my disclaimer, this is gluten free lasagna made quickly and certainly not authentically. Where’s the ricotta? Where’s the meat? Well, this can be adjusted to your families favorites. Truth be told, my kids won’t eat ricotta (nor can TQ really tolerate it) So, this is our gluten free and food allergy friendly version of lasagna. However, super tasty.
Give me the skinny
First, open up your fridge and look for anything that might be worthy of a quick lasagna. Tonight’s mini masterpiece featured leftover chicken that was shredded, shredded spinach, mozzarella cheese, sauce (jarred is fine) and a little parmesan.
Find a baking dish, I used this round 2 quart dish since I wasn’t making a huge portion. Layer the bottom with a little sauce. Place three gluten free pasta sheets to layer the bottom sauce. Sprinkle on a layer of the chicken/spinach mixture – but anything goes here. You could use a different meat, ricotta filling. And believe me, I will be trying other recipes!
Next, top it with some mozzarella. Of course, cheese choice is flexible, the second time I made this I used lactose free gouda and it was SO good! (I may do that again because it was better than the mozzarella – and the kids didn’t balk – winner) Repeat the layers! Top the whole thing with a little more sauce and sprinkle with parmesan.
Time to bake
350 degrees for about 30 minutes. The lasagna didn’t take long at all to bake! Shut the front door – gluten free lasagna on a weeknight, stop the madness. What do you think? What might be your favorite fillings?