Yesterday, I decided to make the Gluten Free Spinach Lasagna that my friend and co-worker, Nancy, gave me the recipe for a couple of months ago. This version of lasagna is so easy to make, and has a twist–a dash of cinnamon! The cinnamon makes all the difference in the world. And even though I made it with gluten free noodles, FabGrandpa kept saying, “Boy, this stuff is delicious, honey!”
Here is Nancy’s recipe:
Gluten Free Spinach Lasagna
In a large bowl, combine:
1 10 oz box thawed chopped spinach
1 lb cottage cheese
2 eggs
2 tablespoons chopped parsley
1 tsp minced garlic
3/4 tsp oregano
1/4 tsp cinnamon
1/4 tsp black pepper
salt to taste
The rest of the ingredients:
1 lb grated mozzarella cheese
2 large cans tomato sauce
1/2 cup parmesan cheese
1 box gluten free lasagna noodles
Bring a large pot of water to boiling, and add 3 or 4 of the lasagna noodles. Cook for 5 minutes, then turn off the heat.
In a lasagna pan or large casserole dish, layer 1/3 of the tomato sauce, 3 or 4 of the uncooked lasagna noodles, 1/2 of the spinach mixture, 1/3 of the mozzarella cheese. Sprinkle with 1/2 of the parmesan cheese. Repeat with another layer of tomato sauce, uncooked noodles, the rest of the spinach mixture, and 1/3 of the cheeses. Place the cooked noodles on top, then layer with the rest of the tomato sauce and cheeses.
Cover with foil, and cook in a 375 degree oven for 45 minutes. Remove the foil, and continue cooking for another 20-30 minutes.
The lasagna used up a box of noodles, and two cans of tomato sauce that have been hiding in the pantry, plus a package of frozen spinach and a bag of cheese from the freezer. Today for dinner, I made some salmon patties, english peas, and mashed potatoes, using up another two cans of stuff. I think I am on my way!
How are you doing on your own Personal Pantry Challenge?
Looks yummy! Thanks for sharing the recipe with us!
Lasagne looks great! Can’t wait to get back in our motor home and start on widdling down the amount of food we have in our storage totes. Thanks for the encouragement.
That looks yummy!
This looks so good and easy to make. One question- were the large size cans of tomato sauce you used 16oz or bigger than that?
Thanks. Sure enjoy your website.
They were 16 oz. –Thanks for asking!
That looks scrumptious. Any idea how much fat or calories?
We’re also trying to use up what we have on hand. I’ll be taking my daughter some supplies as well. My problem is I keep having to buy fresh vegetables, milk(fat free), bread(whole wheat), diet Cokes, & bottled water. Still, we are beginning to make a dent in some of the staples that I stock-piled.
Thanks for the good ideas.
Susan.
Susan, I try not to think about how much fat or calories are in this–I know it is FULL of good flavor!
Good way to think….I’m trying it anyway! LOL!
Wow, that just made me hungry!
Dang, that looks yummy!
Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!
Your pantry clearing efforts make me think of my Aunt’s stories about spending her first three years of marriage on an Island Navy Base (back in the 1930s). She had to learn to cook as she learned to order supplies that were only delivered once a month. She says they often ended up their month eating some very odd combinations of leftover food. And at the end of the whole stay, she ended up with most of a pound of cinammon. She had guessed it sounded about right.
Sounds like you are having much better results!