Labor Day was a beautifully cool, sunny day. I haven't used the oven very much lately, since it was so incredibly hot but Monday seemed like a great day! The children were happy about it because I made their favorite: LASAGNA.
The best part of my lasagna is the simplicity. There is no pre-baking of the noodles since they cook in the sauce in the oven. It is ultra yummy, ultra cheesy and of course gluten free!
Easy Cheesy Lasagna
Preheat oven to 350 degrees. 6 GF Lasagna Noodles (I recommend Tinkyada)
about 2 cups (or more) Shredded Mozzarella.
For the Sauce:
Olive oil (a couple Tbsp)
1 green bell pepper, chopped
1/2 lg onion, chopped
2-3 cloves garlic, minced
about a cup or so mushrooms, sliced
1 large can organic tomato sauce
1 large can organic crushed tomatoes
3-4 tablespoons Italian Seasoning
salt and pepper to taste
1/2 cup pitted Kalamata olives (optional but SO yummy)
For the Filling:
1 lg container ricotta cheese
1/2 cup grated parmesan
1 cup shredded mozzarella
1 egg
1 cup Spinach leaves
salt, pepper and Italian seasoning to taste
Okay, saute the onions, garlic, mushrooms and green pepper in olive oil about five minutes. Add seasoning then tomatoes and sauce. Add olives if using. Let simmer while preparing the filling.
Prepare the filling. :) Combine all ingredients in a bowl.
OKAY the fun part. Ladle sauce into a 9 by 13 casserole dish so that the bottom is covered. Lay 3 lasagna noodles over the sauce. Ladle in more sauce, to cover the noodles. Spread the filling over noodles and sauce. Ladle in more sauce. Lay 3 more noodles on top. Pour in the rest of the sauce. Cover with foil and bake for about 45 minutes. Remove foil, sprinkle top with cheese, bake for 15 minutes longer.
ENJOY! A full pan of it doesn't last long at my house. The kids love it. I generally serve it with salad or a yummy saute of veggies with garlic.
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