Rainy Day Lasagna

February, Rain, Birdbath, Arizona, Connie Cockrell

Rain in the Birdbath by Connie Cockrell

We had a long stretch of cold, rainy days at the end of February and early March here in central Arizona. Very unusual weather for us but the rain was very welcome. What better for a cold rainy day than to substitute my usual spaghetti Saturday night supper with lasagna?

Mozzarella, Parmesan, Ricotta, Sauce, Parsley, GF Lasagna Noodles

Lasagna Misen Plas by Connie Cockrell

Notice the pan of sauce? You can make your own spaghetti sauce, see the September 2014 pasta sauce recipe on this blog at http://chickletsinthekitchen.com/category/pasta-sauce/ or you can cheat a little. This time I used 1/2 jar of left over marinara and 2 full jars of marinara and about a cup of leftover sauce from last week’s spaghetti night. I poured all of that over cut up, browned, hot Italian sausage and added 2 bay leaves, dried basil and oregano and fresh chopped parsley, onion and garlic powder, and cooked that until thick.

Preheat Oven to 350 degrees Fahrenheit by Connie Cockrell

Preheat Oven to 350 degrees Fahrenheit by Connie Cockrell

About an hour and a half before dinner time I began my assembly. Heat oven to 350 degrees F.

Lasagna, Cheese, Connie Cockrell

Lasagna Cheese Mixture by Connie Cockrell

First, the cheese mixture.

Cheese Mixture

3/4 lb shredded mozzarella

8 oz ricotta

8 oz shredded parmesan cheese

1/2 c chopped parsley

Mix it all together in a medium mixing bowl

 

Ready to Assemble the lasagna by Connie Cockrell

Ready to Assemble the lasagna by Connie Cockrell

Then we’re ready to assemble the lasagna. Note here that I’m using gluten-free no-cook lasagna noodles. If you’re making a regular lasagna or using GF noodles that need to be cooked, only cook them for half the time given on the package. That way they’ll finish cooking in the lasagna while it bakes and make the lasagna less sloppy.

 

Sauce the pan by Connie Cockrell

Sauce the pan by Connie Cockrell

Notice I don’t spray the pan. I use a layer of sauce across the bottom of the 9X13 inch baking pan to prevent the noodles from sticking.

 

Gluten-Free, No-Cook Lasagna Noodles by Connie Cockrell

Gluten-Free, No-Cook Lasagna Noodles by Connie Cockrell

Then put in a layer of noodles. I’ll have to admit, using these no-cook noodles makes handling them much easier than half-cooked noodles.

Add a layer of Cheese Mixture by Connie Cockrell

Add a layer of Cheese Mixture by Connie Cockrell

Then add a layer of the cheese mixture. This layer doesn’t have to cover every square inch.

 

Next layer of sauce by Connie Cockrell

Next layer of sauce by Connie Cockrell

Add another layer of sauce, noodles, cheese mixture and keep doing that until you run out of ingredients or space in the pan.

 

Spray your foil by Connie Cockrell

Spray your foil by Connie Cockrell

Spray a sheet of aluminum foil with non-stick spray and cover the lasagna.

 

Covered Lasagna on Cookie Sheet Placed in Oven by Connie Cockrell

Covered Lasagna on Cookie Sheet Placed in Oven by Connie Cockrell

Put the pan on a cookie sheet to catch any boil overs. Bake for 45 minutes to an hour.

 

Uncover pan by Connie Cockrell

Uncover pan by Connie Cockrell

Uncover the pan and cook another 15 minutes.

 

Cook 15 more minutes by Connie Cockrell

Cook 15 more minutes by Connie Cockrell

Remove from the oven and let rest for a few minutes for the boiling to subside. Cut into squares to serve.

 

Finished Lasagna by Connie Cockrell

Finished Lasagna by Connie Cockrell

Feeds 4 with leftovers for later meals.

Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite lasagna recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.wordpress.com.

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This entry was posted in Connie, G.F. Main Dish, Gluten-Free, Recipes and tagged , , , , by conniecockrell. Bookmark the permalink.

About conniecockrell

Connie Cockrell began writing in response to a challenge from her daughter in October 2011 and has been hooked ever since. Her books run the gamut from SciFi and Fantasy to Contemporary to Halloween and Christmas stories. She's published two novels, The Gulliver Station series, three collections of short stories and has been included in three different anthologies. Connie continues to write about whatever comes into her head. If you’d like to know more, go to http://www.conniesrandomthoughts.com or to Facebook: https://www.facebook.com/ConniesRandomThoughts.

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