Sincerely Carolina

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Literature's A Girl's Best Friend

by caroline

Good thing Dan knows the way to this gal’s heart. Check out my “Valentines”:

I do, of course, love a great card too, but literature is my true weakness. Can’t wait to crack these babies open!

As I mentioned earlier this morning, I made a tasty gluten-free lasagna last night. It was fairly standard as far as ingredients are concerned, but I did add a layer of spinach for a little veggie kick.

Gluten-Free Spinach Lasagna

(Print this recipe!)

  • 1 10 oz. box of gluten-free lasagna noodles (Tinkyada noodles are my favorite, but you can use any brand.)
  • 16 oz. ricotta cheese
  • 3/4 cup shredded mozzarella cheese
  • 1 egg
  • 32 oz. tomato sauce
  • 2 cups spinach
  • 1 garlic clove, minced
  • 1 Tbsp olive oil
  • 1/4 cup shredded Parmesan cheese
  • 1/2 tsp salt
  • Italian herb blend seasoning, as desired (I used McCormick Italian Herb Blend.)

Directions: Preheat oven to 350 degrees. Boil noodles according to package instructions. Be sure to reduce cook time by 2 minutes because you will be further baking them in the oven.) While noodles are boiling, combine ricotta, mozzarella and egg in a medium bowl. Stir until thoroughly combined. Add salt and an Italian herb seasoning (as desired). Set bowl aside. In a small pan, heat olive oil, then add spinach and garlic. Sauté until spinach is wilted and cooked. Turn burner off. When pasta has finished cooking, drain and set aside. Spread a thin layer of tomato sauce in the bottom of a 13 x 9 inch pan. Place 2-4 lasagna sheets on top of the sauce (lengthwise); the sheets should slightly overlap. Spread 1/2 of the ricotta mixture on top of the noodles, then a layer of 1/3 of sauce. Repeat the process once. Add a layer of spinach on top of the second layer of sauce. Add a last layer of noodles and top of with remaining sauce. Sprinkle Parmesan cheese on top and bake uncovered for 35 – 40 minutes.

This was exactly what I needed last night and my gluten-free tummy was very happy. I, of course, also topped it off with a Grasshopper Brownie Cupcake and my pre-Valentine’s Day evening was set!

Even Emerson had to get a whiff of the lasagna while I was photographing it (he’s not allowed on the counters, but seems to think he doesn’t have to listen). I meant to scold him, but I had to snap a photo first:

Note: This is a gluten-free recipe. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)