Sunday, November 14, 2010

Gluten-Free Cheese Lasagne

I love love love pasta, and so does my daughter. I am so thankful for bionaturae. They make wonderful Organic Gluten-Free pasta. It is imported from Italy. You can't tell the difference between gluten noodles and the bionaturae noodles. If you are not gluten intollerant you can just use normal noodles. I prefer homemade, but there is a time and a place for boxed noodles, and that time is today. We are in the mood for comfort food, and Cheesy Lasagne takes the prize. This is an easy recpe that is fairly quick and usually most people have the ingredients on hand. We are a heavy garlic family, so if you don't like garlic, you can switch the sauce to a lighter marinara flavor. You can adapt the recipe easily for your taste. You can add mushrooms, onions etc... Here is the base recipe:

1 package lasagna noodles
4 cups ricotta cheese
1/4 cup grated Parmesan cheese
4 eggs
1 teaspoon Italian seasoning
salt and pepper to taste
1 teaspoon olive oil
4 cloves garlic, minced
1 jar Bertolli Olive oil and Garlic Marinara sauce
2 cups shredded mozzarella cheese
-Preheat oven to 350 degrees F  Bring a large pot of lightly salted water to a boil and cook your lasagne noodles according to the package directions.
-In a medium bowl, combine ricotta, Parmesan, eggs, italian seasoning, salt and pepper; mix well.
-In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in sauce
 Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
-Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all.
-Bake 45 minutes, or until cheese is bubbly and top is golden.
This really was so so so good. Yum.

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