Gluten free pasta is tricky. Undercooking it means crunchy pasta and overcooking it turns the pasta into mush! I purchased a box of Jovial lasagna noodles because the cooking direction on the box indicated that the noodles were to be used dry. While I was wary about using dry pasta, the result was remarkable and nearly indistinguishable from regular wheat-based pasta. The lasagna stored well in the fridge for several days. I have not tried freezing it.
Note on the pasta sauce: you can use your favorite jarred sauce for this recipe. If you wish, you can also make your own. The recipe I use for pasta sauce is identical to the recipe I use to make the tomato base for Shrimp and Grits (here) but instead of using cajun seasoning I use either an Italian seasoning mix or an equivalent amount of dry oregano or basil. For either of these tomato sauces, you can also easily add meat. About 1 lb of ground beef or your favorite sausage can be browned and added to the sauce and simmered for about 25 minutes on very low heat before using for lasagna.
- 30 oz pasta sauce*
- 2 cups ricotta or cottage cheese
- 2 eggs
- 12 oz, grated mozzarella cheese
- 1 box Jovial gluten free lasagna noodles
- Preheat oven to 375. Line two 8×8 pans or one 9×13 pan with foil.
- Beat the two eggs lightly then mix with the ricotta/cottage cheese. Set aside.
- Cover the bottom of the pan with a small amount of the pasta sauce, no more than 1/2 cup, so the noodles don’t stick to the foil. Line the pan with dry pasta, keeping the pasta as flat as possible. Cover the pasta with about 1/3 of the egg/cheese mix. Next, add about 1/3 of the pasta sauce, being sure that the dry pasta is covered with the cheese and pasta sauce so it doesn’t burn or remain dry. Next, add about 1/3 of the grated mozzarella.
- Repeat these steps two more times, being sore that no dry pasta is exposed.
- Cover the pan tightly with foil and bake for about 45 minutes.
- Remove the pan from the oven, remove the foil and press the top of the lasagna down firmly to ensure the pasta is immersed in the liquid.
- Put the uncovered pan back in the oven for 10-15 minutes so the top browns and the cheese is bubbly.
Serves 6. Note: this recipe can easily be halved.