Yesterday afternoon on Facebook I noticed that Lacey was longing for good lasagna. I wondered if I could make gluten free lasagna the way I usually make lasagna so I decided to make it for dinner that night. The instructions are not like a traditional recipe because I decided to make this at 4:00 p.m. and dinner needed to be at 6:00. I stopped at the store and got some Tinkyada gluten-free lasagna noodles and headed home.
I looked in my fridge when I got home and saw a tub of sour cream. I also needed some meat. I did not have time to brown hamburger. What would I do? No leftover meat. A can of chicken? I have done that before, but burger is better. Then I remembered I had a Ziplock in the freezer full of hamburger browned with onion and celery. I had cooked a lot of meat at one time and frozen it to save time on a busy night. I was ready to cook.
Here is my sort-of recipe:
Half a package of Tinkyada lasagna noodles
1 ½ cans of spaghetti sauce
Something soft and dairy- sour cream, cream cheese, or cottage cheese. Use whatever you have in your fridge.
To make this recipe dairy free omit the Parmesan and use vegan sour cream and vegan cheese.
For a more nutritious version cook shredded vegetables like zucchini or carrots with your hamburger or sprinkle chia seeds on top of the meat and sauce layer. Keep in mind that chia seeds thicken.
Spread a thin layer of spaghetti sauce in the bottom of a 9×13 pan.
Then layer lasagna noodles in and spread sour cream over them. I use a butter knife and spread when I use cream cheese.
Sprinkle lightly with oregano, basil, Parmesan, garlic and meat. Top with cheese. Repeat the process for a second layer. Cover with foil and bake at 350? for an hour to an hour and a half.
I do not cook the noodles first. I let them cook in the sauce. This adds to the baking time but decreases the prep time. If you have a really thick sauce you may need to add ¼ cup water to have enough liquid to cook the noodles. Another time saving thing I did was to put the lasagna in the microwave for 5 minutes before putting it in the oven. It gave it a head start.
This method may offend some people. It is not authentic but it was fast and very delicious. I never have ricotta cheese around. It is expensive and requires thinking ahead. I can follow recipes and cook authentic recipes, but for everyday dinner it is more important for me to feed the family before the children kill each other. It needs to be nutritious and it needs to taste good.
Last night the children suspected that this was different than my normal lasagna because they saw me taking pictures of it. They did notice a slight texture difference in the pasta, but thought it was really good. They also ate it for breakfast this morning. By the way, it was all done before 6:00.