For me, comfort food means reaching for Tinkyada or Maninis gluten-free lasagna noodles. They both taste great in lasagna but I think it’s still a pain to make. A whole 9×13 pan full of lasagna also is way too much food for my family. Even freezing half a pan is messy.
This week I came up with a great solution, an ah-ha moment for me. Rather than using one 9×13 pan for the lasagna I bought disposable loaf pans. The width of the pans was almost perfect for one noodle and the depth let me add enough layers to be able to give everyone a sizable slice at dinner. The loaf pans meant we ate it for one meal and avoided leftovers. I was able to create four of these: two for the freezer for some other cold night, one to send to a friend and one for us for dinner that same night. Since everything was cooked already I put them in the freezer to be taken out and baked later.
I use the same recipe each time but modify it based on what I have on hand or what I feel like. This time I sautéed onion, garlic, spinach, mushrooms and leftover green beans for a veggie lasagna.
– 1 container gluten-free lasagna pasta cooked based on directions on package
– 2 jars gluten-free pasta sauce of choice
– 16 oz. ricotta cheese
– 2 cups shredded parmesan cheese or other cheese of choice
– Veggies, meat, seasonings of choice
Start with a light layer of pasta sauce on the bottom of the pan so the noodle doesn’t stick. Then layer the cooked pasta, ricotta cheese, veggies or (pre-cooked) meat, sprinkle shredded cheese, sauce – repeat until you run out of ingredients. Top the whole thing with sauce and shredded cheese.
To make it faster I mixed my veggies, shredded cheese and seasonings with the ricotta to be able to apply that layer at once.
Bake at 350 degrees F until cheese is melted and edges are bubbling.