Ok. This has generated a lot of interest so let me share some details.
I used a fairly standard recipe to make the lasagna and I suspect any variation on it would work. The only variation was that I used rice noodles. They came out great and no one would have known the difference. Here are the basics and I’m sure there are hundreds of recipes online if you need to see one. I just looked at it and realized that I knew what to do.
INGREDIENTS
- lasagna noodles- I used Tinkyada Gluten Free Pasta
- jarred or homemade red sauce- any style should work- vegan, vegetarian with tvp, meat, etc
- shredded mozzarella- 1 lb
- 1- 15 oz ricotta or cottage cheese- lowfat works just as good as full fat
- some recipes call for an egg for binder but olive oil would work fine or even plain yogurt I suppose
- Parmesan cheese for topping- to taste
COOKING STEPS
- boil the noodles and drain
- buy or make a sauce
- mix together the cheese
- place one layer of noodles in a glass baking dish. I used a 9×9 but usually people use a 13×9.
- smear cheese mixture as thick as you would peanut butter on bread. thinner or thicker to taste
- pour enough sauce over the cheese/noodles to cover- again, thicker or thinner as desired
- repeat till pan is full
- top with Parmesan
- bake with foil for 20 minutes and then remove foil for 10 to crisp the top
- remove and let cool 10 minutes to firm up a little
- serve and enjoy!
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I love to make veggie lasagna! I usually add drained frozen spinach to my cheese mixture and add a layer of sauteed mushrooms and peppers. I love the added flavor and it makes me feel like I got my veggies for the day!
Happy Cooking!