mangia!
I am here to remind you that, if you can conjure it, you can make it gluten free. It took me a few years of cooking gluten free to try my hand at old standards like lasagna. I knew that Tinkyada made lasagna noodles, and I had had great success with all their other pastas, but I remained skittish. Can we really make gluten free lasagna, and make it good?
Yes, we can.
From time to time, I receive an email from someone who reads this blog, telling me that they have a newfound sense of hope that they can eat gluten free and maintain a sense of normalcy. Cheers to hope! Now let’s eat some lasagna.
Ingredients
1 lb. Tinkyada GF Brown Rice Lasagna
3 cups tomato sauce
1 lb. ground beef (optional)
1 medium yellow onion, diced (optional – goes with the ground beef)
2 tablespoons olive oil (optional – goes with the onion)
1 lb. shredded cheese (mozzarella works well)
1. Cook the lasagna noodles according to package directions, but make sure they’re al dente. Err on the side of caution. The secret is to make them in a BIG pot of water so they all float around separately. Remove them from the pot when cooked and lay them out on towels & set them aside.
2. Optional step: Saute diced onions in a hot pan with the olive oil until translucent (about 7 minutes). Add the ground beef and cook until browned (less than 10 minutes). If you prefer, saute other vegetables with the onions instead of beef – or in addition to the beef. The sky’s the limit.
3. Combine the (optional) beef with 2 cups of tomato sauce.
4. Preheat the oven to 350 degrees.
5. In a 13″x9″ pan, layer like so: spoon tomato sauce to cover the bottom of the pan, then place 3 lasagna noodles down, cover them with meat sauce (or just regular sauce, or vegetable sauce, if you omitted beef), and add a bit of tomato sauce to ensure they cover the noodles entirely. Top with cheese. Continue layering noodles, sauce & cheese until done. End with a layer of cheese.
6. Place pan in oven on the middle rack and bake until the cheese is melted and the sauce is bubbling, about 25 minutes. Slice & serve.
Congratulate yourself! You have made gluten free lasagna that is virtually indistinguishable from traditional lasagna. I’m beginning to think that gluten is for suckers. Whole grain rice pasta rules.
Warmly,
Nicole
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That looks great! I love the way that Tinkyada pasta cooks. So far it’s at the top of my list. My hubby is peering over my shoulder hoping that I’ll make this soon. :) And, yes, I too have found that anything I can imagine can be made gluten free – and sugar-free too (no sugar for me!!). Thanks for the great post!
Hi, Amy,
Looks like you & I are on the same page. Let us know how it turns out!
Warmly,
Nicole
I have purchased the Tinkyada lasagna noodles, but have not tried them yet. I have tried the spiral noodles and they are very good and seem to be very filling.
I am excited to try this recipe as lasagna is a favorite of mine, but of course haven’t had it in awhile
Debbie
Hi, Debbie,
Use your lasagna noodles! It’s always a big hit in my house. Make it how you would otherwise make it. Just be sure to use a big pot of water when cooking the noodles, and cook them al dente so they’re not fragile. Enjoy!
Warmly,
Nicole
I made lasagna last night with these noodles and did not precook them. What I did was put 1/2 cup water in the bottom of pan and some sauce. then layered noodles cottage cheese lots of sauce hamburger cheese ect. baked at 425 for 20 min then reduces to 350 for 1 to 1 1/2 hr. Came out AWESOME!!! I LOVE Tinkyada noodles….
Hi, Dianna,
That’s good to know. Thanks for posting!
Warmly,
Nicole
I LOVE Tinkyada gf lasagna noodles! We are also dairy free in our house and I use pine nuts to make a mock ricotta cheese and Daiya mozarella shreds. It is AWESOME and those who are not gf/cf in my family honestly can’t tell the difference from regular lasagna.
Hi Nicole,
My husband does not care for the texture of the gf noodles but since they’re his only option, he eats them. I have been experimenting with cooking the noodles in the sauce. I made lasagna the same way. I just use twice the sauce with the uncooked noodles and I cover and seal very well with tinfoil as it bakes. We think it makes the noodles better. I would guess the sauce is able to cook into the pasta.
And now for an every day pasta dish I put about 3-4 cups (add more if you are very saucy) of spaghetti sauce (yours or store bought) in a pan and the same amount of water then I add a box of elbows or something like that and cook them in the sauce until the desired consistency. At the end I add cheese. Even I, a glutenous noodle snob, like this dish.
this is excellent… thanks…
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