GF Lazy Lasagna

GF Lazy Lasagna, originally uploaded by Kate Chan.


Not the best photo – but really? This was THE BEST lasagna! YUM!

I am completely spoiled by My Love who truly is the best cook in the house.  I LOVE cooking and baking, but he has the talents.  I putter and produce tasty things… he putters and my whole family runs to the table.  Bah.  it’s a gift that he sometimes wishes he didn’t ahve, because I’m not too sure he is fond of cooking all that much.  That being said, let me just tel you that I had to complete shoo him out of the kitchen on Christmas Day so my mom and I could cook together.  (I LOVED cooking with her!)

The Lazy Lasagna was something my love created.  He didn’t believe me when I told him that he didn’t have to pre-cook the lasagna noodles before making a lasagna and that he could truly save himself a TON of time if he just tried it my way once.  And guess what?  It’s now the standard lasagna cooking in our house.  It’s versatile too.  We made this lasagna with some sweet Italian sausage but I’ve made it before with zuchini and other veggies in lieu of the meat.  (Don’t tell my Carnivore Love, please!)

For those of you who have time to bake something, but not the time to fuss with getting it in to the oven, this is the recipe we recommend.  It takes a little while to put it together (gets faster with practice) and you can put it in to the fridge to bake the next evening.   (We’ve done that for school nights/work nights around here to save some time when we are walking in the door HUNGRRRRRRRRRY at 5:00!)  I think it *could* even be frozen before baking as well, BUT I won’t swear to that as we’ve never tried it.  (So if you try it, post a comment so others will know too, k?  Thank you!)

Here’s the basics for our meat-laced Lazy Lasagna.  Feel free to adapt your fillings to fit your tummy. :)

Gluten Free Lazy Lasagna
Serves 8 (or easily makes dinner for two nights for two and a half plus lunches!)
We use a 9″ x 12″ pan that is maybe 2 1/2″ or 3″inches deep.

Ingredients
1 package Tinkyada Gluten Free Lasagna Noodles
2 (32 ounce) jars of pasta sauce  (My Love likes his lasagna saucy… some people don’t.)
1 cup low fat ricotta cheese
1 cup low fat, small curd cottage cheese
1 16 ounce package mixed, shredded Italian cheeses (mozarella, provolone, etc)
1 pound meat of your choice, ground OR mixed vegetables.
1 onion, chopped
2 cloves of garlic, minced
salt, pepper, fennel seasoning to taste

Directions

  1. Sauté the onion until soft (or slightly carmelized, if you prefer).  Add the minced garlic and saute a littel more until fragrant (about 1 -2 minutes).
  2. Add your chosen ground meat and cook meat thoroughly.
  3. Add the pasta sauce.   Cook until heated through.  Season to taste with salt, pepper and fennel.  Turn off the heat.
  4. In a small bowl, mix together ricotta and cottage cheese.
  5. In your baking dish, label 1/2 cup of your pasta sauce (or more) to cover the bottom of the baking dish completely with a bit of sauce.  Top this layer of sauce with one layer of dried, uncooked lasagna noodles.  Top the noodles with a good smear of the cottage cheese/ricotta spread.  Top again with the pasta sauce. This time, be generous with your sauce. And repeat:  noodles then cottage cheese/ricotta spread then pasta sauce.    Be generous with your sauce.
  6. Once you’ve finished all of your layers (you should be able to get at least three if not four layers of pasta), finish the pasta by topping more generously with pasta sauce.  Then top with your shredded cheese.
  7. Cover with foil and bake at 425 for 60 minutes or until you can easily insert a fork through your noodles and they are al dente (or tender to your preference).

Happy Gluten Free Eating, Folks!
I’m off to run errands with the Chicklet, the Love and my parents.
~Kate

15 comments on “GF Lazy Lasagna
  1. Ellen says:

    Now I know what I’m making for New Year’s Eve! I love lasagna and since discovering Tinkayada lasagna noodles, we have it now and then. But still, I will confess, I always think it’s a hassle to cook the noodles first. But not anymore! I will definitely be trying your way. Thanks for the tip!

    Ellen
    http://www.Iamglutenfree.blogspot.com

  2. Lilly Chen says:

    Wow! I can’t wait to make this dish. Thank you so much for all the delcious recipes that you post. That GF dumpling is out of this world!! And your baby girl is getting so big and cutter by the day!!

  3. it should freeze well, otherwise partially bake then freeze.

    • Kate says:

      Thanks, Eleanor! I appreciate the tip – I’ve never tried freezing… guess I just don’t plan far enough ahead! I’m going to have to start doing that!

  4. Lauren says:

    Yum! This looks amazing Kate! I love lasagna, so this sounds heavenly =D.

  5. Annie Denn says:

    Made this last night and totally loved it. Unctious and filling, mmmmmmmmm. – it’s gonna be lunch today. This is the first gf meal I’ve made, being only recently diagnosed. The noodles were delicious and I was GOBSMACKED with how good it was. Thanks guys. HAPPY NEW YEAR.

    Annie

  6. Jen says:

    Looks yummy! Mom never pre cooked noodles, she just poured water in the pan and baked it, it was always perfect!
    Thanks for the idea.

  7. I don’t see a darned thing wrong with that photo, Kate. That lasagna looks incredible! I’m all for lazy (except I call it “easy” ;-) ) Too bad I am out of lasagna noodles. Need to pick those up soon.

    Happy New Year and all the best in 2010 to you and your family (don’t you love hearing that?) !

    Shirley

  8. I got right up the point where I was putting on the final shredded cheese topping, and as I’m carefully sprinkling it on, I suddenly wondered why the light yellow cheese looked green….
    aargh! There was a ball of mouldy shredded cheese near the bottom of the package! Of course I couldn’t throw out the entire lasagne, so I carefully picked all the cheese plus all the ricotta/cottage cheese top layer off my work of art (all the while muttering curses under my breath)… back to the store for a free replacement of the cheeses, and now my creation is bubbling and spluttering away in the oven – albeit much later than I had intended!

    Thanks for the recipe though, it looks delicious and I’m sure when I finally get dinner it will be!!

  9. Melissa says:

    Tried you recipe for Tortilla soup and it was awesome!! I will be making this lasagna on Sunday- Can’t wait to try it out- Thanks for posting these recipes

  10. Mrs. Mix It says:

    Where do you get your Lasagna noodles? I have been to two whole foods and Trader Joes plus my Ralphs has a huge Gluten free aisle and nobody has them?

    • Kate says:

      I pick them up at our local GF market, co-op, or regular grocer. All of whom carry Tinkyada lasanga noodles. You can order them online as well if you can’t find them locally. :)

  11. Ron says:

    Thank you so much for all these recipes I truly don’t know where to start. I know I will make the fried Garbanzo beans, and can’t wait to make the potstickers. I don’t know why I’m so scared to try gluten free baking but for some reason I am.
    I just finished my first 30 days without gluten and need some new recipes, I’m so sick of grilled chicken and rice.
    I would love to see more info on storing your dishes after they’re cooked for example what stores best and what does not. Currently I cook something then eat it for two or three days then cook something else.
    I need some variety and this website is just the ticket. It’s bookmarked.

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