Artichoke Lover’s Lasagna (gluten-free, of course!)

Here’s to a lack of ingredients and creative thinking!  A new recipe was created because of this combination… Hope you like it as much as we do…

IMG_1532Ingredients:

  • 12 GF lasagna noodles
  • 2 cups ricotta cheese
  • 2 cans (13 oz) artichoke hearts, rinsed, fully drained and finely chopped
  • 1/2 cup parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 cloves garlic (1 tsp crushed garlic)
  • 1 large egg
  • 1/2 tsp italian seasoning (or more to taste)
  • 1/2 tsp. garlic salt
  • 4 cups (2 jars) pasta sauce

Directions:

  • Boil noodles for 10 minutes, carefully rinse and drain noodles
  • Set noodles side by side on tin foil or parchment paper to cool
  • Preheat oven to 350 degrees
  • Mix together all above ingredients except pasta sauce to make filling mixture
  • Spray pan with Pam cooking spray
  • Divide filling mixture roughly into thirds
  • Pour half a jar of pasta sauce onto the bottom of a 9×13 baking dish
  • Put 3 noodles on top of sauce for your bottom layer
  • Spoon 1st third of mixture onto noodles and spread around evenly, followed by 1/4 jar of sauce on top
  • Put a second layer of 3 noodles on top of that and spread the 2nd third of the filling mixture evenly on top, followed by 1/4 jar of sauce on top (that will use up your first jar of sauce)
  • Put third layer of noodles on top of that and spread the 3rd third of the mixture evenly on top, followed by 1/2 jar of sauce on top
  • Put fourth layer of noodles on top, cover them & all noodle edges up with remaining 1/2 jar of pasta sauce, plus sprinkle some parmesan cheese on top
  • Cover with foil and bake for 35 minutes, then uncover and bake another 5 minutes
  • Allow time for it to cool and firm up before cutting
  • Even better if you can make it the day ahead…the flavors of any lasagna seem to mesh even better when you put it in the fridge for a day. Leftovers are awesome, too, and can easily be frozen and re-thawed for a busy night.  Enjoy!

Lazy Mom’s lasagna rollup recipe (gluten-free, of course)

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Gluten-free lasagna is one of our favorite meals, and it just keeps getting easier. When making a regular tray of lasagna, I always thought it was tricky to spread the cheese layer across 3 cooked lasagna noodles, which slide all over the place. But once I tried lasagna rollups I found it’s much less daunting to make, and easy enough for kids to help with. Here’s what you do:

Step one — Get your ingredients together:
• 1 box Tinkyada lasagna noodles (you’ll use 12 of the 13 noodles in the box)
• 2 cups shredded mozzarella cheese
• 1 (16 oz) container of ricotta cheese
• 1 lb. of ground beef, cooked & crumbled (or other fillings- see comment at bottom)
• 1 egg
• parmesan cheese
• 1.5 jars of pasta sauce
• Italian spices of your choice, to taste

Step two — Add all noodles into boiling water and cook for about 8 minutes. You want them soft but not falling apart. While the noodles are cooking, mix together the ricotta, mozzarella & egg.

Step three — Remove cooked noodles and lay in a single layer on a sheet of tin foil. Preheat oven to 350 degrees.

Step four — Spread cheese mixture divided evenly onto 12 noodles, sprinkle ground beef and a few blobs of pasta sauce & spices onto each flat noodle. Roll up all noodles.

Step five — Spray a 9″x13″ baking dish with Pam and spread a thin layer of pasta sauce onto the bottom. Place rolled noodles in pan in 4 rows of 3 and cover with rest of pasta sauce and parmesan cheese. Cover pan with foil and cook at 350 degrees for 45 minutes.

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And that’s that.  You can add whatever you want to the rollups, like spinach or chopped artichokes, or top them with things like toasted pine nuts and crumbled feta cheese, like in the above photo.  Just use this basic recipe and adjust as you’d like.  I also like to make this the day before and let it set in the fridge for a half day or so, after it’s cooled. Like many Italian dishes, this tastes even better the next day.

And lastly:  these freeze REALLY well, and are perfect to pull out of the freezer for that last minute meal where you have no idea what to make.  Just heat and serve — almost every food group is covered!  🙂  Enjoy!  ~Katie