I've been wanting some warm, layered, melty, delicious lasagna. On a recent trip to Sunrise Health Food Store, I picked up some DeBole's gluten free lasagna noodles, and collected my other ingredients on various grocery trips around town. When I make gluten free lasagna, I prefer to make miniature ones, individually sized just for me. If I make a full pan, then I have to cut and package it for the freezer in an extra step.
In the past I've used mini loaf pans for this job, but since I was stopping at GFS, I meandered through their foil pan section and found some really cute little ones which work out better. They have the fold down edge so you can add a cardboard lid, which makes for easier storage. Unfortunately, they didn't have an lids in the right size, but I bought the next size up then used the pans as a template to cut them down. The pans and the lids were 19¢ each, so I was inclined to make it work. The recipe I've shared below is merely a template, change and adapt it to meet your own tastes. Don't like eggplant and mushrooms? Use the ground meat of your choice. Prefer spinach to broccoli? Go for it. The best part of making any meal is making it your own.
- a few teaspoons of olive oil
- ½ of a large eggplant, chopped into small pieces (¼ inch or so)
- 2 c broccoli florets, chopped
- 10 or so average to large mushrooms, chopped
- 2 cans (28 o.z.) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 2 c shredded mozzarella + 1c to sprinkle on top
- 2 c ricotta cheese
- ¼ c grated Parmesan cheese
- 2 large eggs
- 2 boxes DeBole's gluten free lasagna noodles (or equal amount)
- Preheat oven to 350°F
- In a large pan, sauté the vegetables in olive oil until soft
- Add tomatoes and simmer about 10 minutes to reduce some of the liquid
- In the mean time, combine the cheeses and eggs in a bowl until well mixed
- Spoon some of the liquid portion of the tomato/vegetable mixture into the bottoms of your pans (or one large pan) so the noodles with not be in direct contact with the bottom
- Line the pan(s) with UNCOOKED noodles, breaking and fitting them in as needed
- On the noodles, spread a layer of the cheese mixture, then some tomato mixture
- Add a second layer of noodles and repeat, topping with a final layer of noodles
- Cover the noodles with some tomato mixture, sprinkle with shredded mozzarella
- Cover the pan(s) with foil and bake in preheated oven for 30-40 minutes (1 hour for a full pan).
Happy eating, Friends!