A friend of mine recently had a baby and I wanted to bring her a meal so she wouldn’t have to cook. Speaking from experience, new moms are way too tired to cook when there is a new baby in the house. She made me meatballs when I had my daughter and I wanted to return the favor 🙂
I wanted to make something that could freeze and reheat easily, and I also needed to make sure it was gluten free because my friend has celiacs disease. I came across this recipe for a gluten free lasagna from the host of America’s Test Kitchen, Christopher Kimball (http://www.recapo.com/today-show/today-show-recipes/today-show-chris-kimballs-gluten-free-lasagna-recipe-new-cookbook/#_a5y_p=1470081). The only difference between this lasagna and a regular one is the gluten free noodles, so this recipe could easily be made with traditional lasagna noodles.
I only made a couple of changes to the original recipe. He called for diced tomatoes that he put in the food processor. To save that step, I just bought crushed tomatoes instead. Also, it called for fresh basil, but I bought canned tomatoes with Italian seasoning instead.
Here are the ingredients for this recipe:
Noodles & Sauce Ingredients
- 12 gluten-free Lasagna Noodles (10 ounces)
- Salt & Pepper
- 1 tbsp Olive Oil
- 1 28-oz can Crushed Tomato with Italian seasoning
- 1 chopped Onion
- 6 minced cloves Garlic
- 1 lb Meatloaf Mix
- 1/4 cup Heavy Cream
- 1 28-oz can Tomato Puree
- 16 oz whole-milk Ricotta Cheese
- 1 cup grated Parmesan Cheese
- 1 Egg, lightly beaten
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 lb shredded Mozzarella Cheese
Then, I boiled some water in a large pot and added the lasagna noodles and some salt to the water to season the pasta. Once the noodles were cooked, I laid the them out on a baking sheet and set them aside.
I combined the ricotta, parmesan, egg, salt, and pepper in a bowl.
I repeated this layering process of noodles, ricotta, mozzarella, sauce two more times. The final layer was the last three noodles and a remaining 1 cup of sauce. At the very top, I covered it with the remaining 1 cup mozzarella.Then, I covered the dish with aluminum foil sprayed with vegetable oil spray and baked for 20 minutes.