Gluten-free lasagna

Nicole Stefanelli prepares lasagna Nicole Stefanelli prepared lasagna for her son's high school graduation party in the kitchen of her home in Stoneham. (Aram Boghosian for The Boston Globe)
June 24, 2009

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Serves 10

Tinkyada brand brown rice lasagna noodles (available at Whole Foods, Stop & Shop, and Shaw’s) have the best heft and chew of any gluten-free noodle Nicole Stefanelli has tried; she thinks they come closest to conventional wheat pasta.

Salt and pepper, to taste
1 package (10 ounces) lasagna noodles
2 large containers (16 ounces each) fresh ricotta
1 cup grated Parmesan
1 tablespoon dried parsley
2 eggs, lightly beaten
About 6 cups marinara sauce (or more to taste), bought or homemade
16 ounces shredded mozzarella

1. Set the oven at 350 degrees Have on hand a 9-by-13-inch baking dish.

2. Bring a large pot of salted water to a boil. Add the noodles and cook them according to package directions, undercooking them by 2 minutes. Drain well.

3. In a bowl, combine the ricotta, Parmesan, salt, pepper, parsley, and eggs. Stir well.

4. In the baking dish, spread about 1 cup of marinara sauce to cover the bottom. Add a layer of noodles, overlapping them slightly to make a solid single layer. Dot with half the ricotta mixture, spreading it evenly.

5. Add another layer of the sauce and sprinkle generously with half the mozzarella. Repeat the layers, ending with sauce and mozzarella.

6. Bake the lasagna for 30 minutes or until bubbly. Let it sit for 45 minutes or so to firm up before slicing.

Adapted from Nicole Stefanelli