I am sure everyone is familiar with the phrase, “It’s not February without Lasagna!!!” The doldrum of Winter, February is the time when Northerners start to wonder if there is any hope for warmth ever again. Having bored of run of the mill pasta dishes, how, oh how, to keep dinner time interesting for red sauce? Lasagna!!!
Perhaps, when discovering gluten-sensitivity, you thought, I will never eat lasagna again. (I did, it was a horrible moment.) Not so! Gluten-free lasagna noodles are available, and even becoming common place in main stream grocery stores.
Another discovery!!! Lasagna noodles do not need pre-boiling!!!! I had heard about the no-boil method, but had only tried it with noodles marketed as no-boil. I decided to try no-boil for the convenience with my latest lasagna, and voila!!!! It worked like a charm. Actually, I think it turned out better because the noodles maintained some texture rather than getting mushy.
1 Quart red sauce, approximate
1.5 pounds mozzarella cheese
1.5 pounds ricotta cheese
6 ounces parmesan cheese
6 ounces romano cheese
A 9×13 or 11×15 cake pan.
Preheat oven to 325 degrees.
Ladle enough sauce onto bottom of cake pan to coat bottom of pan generously. Lay down uncooked noodles on the bottom covering the length of the pan, leaving some space between noodles. Ladle more sauce on the noodles, then sprinkle with each of the four cheeses (about ¼ of each). Lay down another layer of noodles, then sauce, then cheese. Continue until pan is full, usually four layers.
Bake at 325 degrees for about one hour. Remove from oven and let the lasagna rest for 10-15 minutes before slicing. Makes 9-16 servings.
After allowing the lasagna to cool, slice into individual serving sizes, place in freezer containers and freeze leftovers until ready to eat. It is easiest to remove from freezer 3-5 hours ahead of time and defrost, then heat in microwave for 2-3 minutes.
PS You didn’t think you were getting my red sauce recipe did you? Sucker!!!!