I rarely make lasagna and I’ve made it several different ways but this was one of my favorites. Strangely enough, Wal-Mart sells some pretty good gluten-free lasagna noodles that aren’t too expensive. Stocking up on gluten-free noodles makes the trip there worth it! This is loosely based off a recipe seen in Cooking Light magazine. This recipe filled a 6 X 9 pan and was enough for two with a bit leftover. Double the recipe for additional servings.
Gluten-free lasagna noodles – cooked as per the package. I like the already cooked kind that just bake up.
1 8oz package frozen spinach
1 cup ricotta
1 cup mozzarella – shredded
2 cloves garlic – chopped
1 cup shredded Parmesan
2 tbs thyme
1 shallot – chopped
Preheat oven to 350.
In a skillet, drizzle a bit of olive oil and saute the shallot and garlic. Once the garlic is fragrant, add the spinach and allow to thaw in the pan until wilted, stirring as it cooks.
As the spinach mixture cooks, in a medium sized bowl, combine the ricotta, Parmesan and thyme. Add a little pepper if you so desire. Once the spinach is done combine it to the ricotta.
Layer the bottom of your pan with lasagna noodles. Top with about half the ricotta mix and spread into an even layer. Add another layer of noodles then ricotta and top with noodles. Sprinkle the mozzarella over the top layer of noodles.
Lightly cover the pan with foil. Bake for 20 to 25 minutes then remove the foil and bake another 10 minutes, or until the top cheese layer begins to bubble. Cut and serve! Try this with a red or white wine that isn’t too sweet.