
I've started mixing my ricotta cheese with a little bit of milk. This may be something everyone already does, but it was not something I had done. I really liked it! It helps the cheese not get too dry and it's much easier to spread! Lasagna ingredients:
- On box Tinkyada Lasagna noodles (cooked, drained, and dry)
- One container Organic Ricotta cheese mixed with 1/2 cup Organic milk (mine was local!)
- Many, Many cups mozzarella cheese (2-4 cups depending on how naughty you want to be)
- One to two cups veggies (I used sauteed yellow and red peppers, onions, and garlic)
- One jar Muir Glen Organic Tomato and Basil Sauce
- Hormel Pepperoni

The red and yellow peppers really made this dish!
Bake at 350 for 30 minutes COVERED, then uncover and broil the top. I sprinkled more of my local feta cheese on top for some drama.

Yum!! I have eaten this for three meals this week! It re-heats so well! Plus Parrish ate 1/3 of the pan for lunch on Monday. Alex also had a bite and approved! I love the Tinkyada noodles. I think I would eat them even I didn't have Celiacs.

Yum!! I have eaten this for three meals this week! It re-heats so well! Plus Parrish ate 1/3 of the pan for lunch on Monday. Alex also had a bite and approved! I love the Tinkyada noodles. I think I would eat them even I didn't have Celiacs.
1 comment:
I have GOT to find those Tinkyada lasange noodles!!! My safeway carries Tinkyada...but just penne and macaroni and spaghetti (which is quite nice of course!).
I put cottage cheese and spinach into mine...yum! AND, some ground up fennel seeds - adds a nice tang!
Lasange is one of the things I'm good at (with regular noodles at least)...must find GF version!!
Great idea to make a big batch to take for lunches!!
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