lasagna, originally uploaded by jesse_menn.
the pan that I use and recommend is a porcelain roasting dish by Revol. they come in a variety of sizes with solid handles on the side. my dish is 12" x 10" and about 3" deep. this recipe is matched to this dish size and serves 8-10 people. cook times provided will vary according the size of the dish you use.
ingredient list:
1 and 1/2 boxes of Tinkayada Lasagna Rice Noodles (you will need a few sticks from the second box)
1 and 1/2 jars of gluten free tomato sauce (flavor of your choice)
750 mL of cottage cheese
750 mL of grated cheese (cheddar, or parmesan)
3 roma tomatoes, chopped
4 mushrooms, chopped
1/2 medium sized white or yellow onion
1 garlic clove
* add in eggplant or spinach for added flavor
before you start:
set your oven to BAKE in the 350-400F range. plan to switch to BROIL for the last 15 minutes of cook time to brown the top and cook the cheese.
in a large bowl, combine:
1 and 1/2 jars of tomato sauce (flavor of your choice)
1 and 1/2 jars of tomato sauce (flavor of your choice)
1 crushed garlic clove
dash of salt, pepper and italian seasoning (optional)
add 3 chopped roma tomatoes
add 4 chopped mushrooms and 1/2 onion, chopped
*onions can be browned over low-medium heat before adding to the tomato sauce mixture for added flavor.
*add in a meat option such as italian sausage or cooked ground turkey (see blog post)
option 1: cook the lasagna noodles.
I have prepared gluten free lasagna with raw and with cooked noodles. if you choose to pre-cook your noodles, they can be slowly run through a boiling pot of water for a few minutes until softened. the noodles should still be hard enough to ensure they do not break apart when you line the lasagna pan. rubber tipped tongs are the best to use for this step. have a large serving plate ready to place the noodles once they are cooked. overall cooking time: 30-45 minutes
I have prepared gluten free lasagna with raw and with cooked noodles. if you choose to pre-cook your noodles, they can be slowly run through a boiling pot of water for a few minutes until softened. the noodles should still be hard enough to ensure they do not break apart when you line the lasagna pan. rubber tipped tongs are the best to use for this step. have a large serving plate ready to place the noodles once they are cooked. overall cooking time: 30-45 minutes
option 2: use uncooked lasagna noodles
using raw, uncooked lasagna noodles is a great option if you dont want the mess of pre-cooking the noodles and you have extra time to spare. the lasagna will need a lot more time in the oven to allow for the noodles to soften in the moisture of the lasagna sauce. this option requires patience as it will take time to cook, so if a slow simmering lasagna is what you desire, this is a great way to make it. overall cooking time: 1.5 hours
using raw, uncooked lasagna noodles is a great option if you dont want the mess of pre-cooking the noodles and you have extra time to spare. the lasagna will need a lot more time in the oven to allow for the noodles to soften in the moisture of the lasagna sauce. this option requires patience as it will take time to cook, so if a slow simmering lasagna is what you desire, this is a great way to make it. overall cooking time: 1.5 hours
in the roasting pan:
line the pan with the raw or cooked lasagna noodles until entire surface of the pan is covered (small gaps between noodles is fine).
layer on the entire bowl of tomato sauce and spread evenly with a spatula. (use half the bowl, and add another lasagna noodle layer if you desire a thicker lasagna).
line the pan with another layer of lasagna noodles followed by a thick layer of cottage cheese, you will need 750 mL. make sure it doesn't contain modified milk ingredients, Avalon Dairy Ltd. cottage cheese is a good option.
layer the third and last of the lasagna noodles
sprinkle the entire top of the lasagna with grated cheese (you will need 750 mL or more if you like a lot of cheese).
line the pan with the raw or cooked lasagna noodles until entire surface of the pan is covered (small gaps between noodles is fine).
layer on the entire bowl of tomato sauce and spread evenly with a spatula. (use half the bowl, and add another lasagna noodle layer if you desire a thicker lasagna).
line the pan with another layer of lasagna noodles followed by a thick layer of cottage cheese, you will need 750 mL. make sure it doesn't contain modified milk ingredients, Avalon Dairy Ltd. cottage cheese is a good option.
layer the third and last of the lasagna noodles
sprinkle the entire top of the lasagna with grated cheese (you will need 750 mL or more if you like a lot of cheese).
when its ready:
let the lasagna cool down for about 15-20 minutes before carving it up. the rice noodles will harden and the pieces will be more formed and in tact within 24 hours. lasagna makes for great leftovers!
happy cooking! Robyn.
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1 comment:
Oh my goodness...I aught not to have signed in so early in the morning because now I have the 'growlies'. This looks scrumptious Robyn! What a great recipe!
BTW....my word verification is boyoboy!
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