I have a confession. Fans + lovers of ricotta cheese look away because you will not find any in this lasagna recipe (sorry not sorry).
When I think of lasagna, a huge pan full of pasta, marinara and lots and lots of cheese come to mind. But honestly it’s just as easy to make for one or two people. Your best friend in this one will be a bread loaf pan.
For whatever reason when I was grabbing ingredients I needed for this recipe, I could only find no-cook lasagna noodles that were gluten free and made from rice. I decided to go for it.
I promise you won’t know the difference in texture or even taste so give it a try if you can find them! The noodles didn’t cook in certain areas around the edges but I’m certain that’s a quick fix with a hot water bath for 15 minutes before I assemble (the instructions on the rice noodles said not to soak in a bath before…perhaps another lesson in listening to my gut!).
As with most of my recipes, I’ll note a few spots where your differences in taste could replace what I’ve used. This is not baking folks! If you must have ricotta, use it! Vegetarian? No problem! Skip the ground turkey + use sliced mushrooms + ground carrots instead! Just don’t skimp on the cheese + do not use the fake stuff. Please!
Here’s what you’ll need:
- Lasagna noodles (I used De Boles no-cook gluten free rice that I found at my local Sprouts Farmers Market)
- ½ lb. of ground turkey *sub whatever ground meat you’d like or replace with vegetarian options like ground carrots and sliced mushrooms*
- 1 can of diced tomatoes – do not drain
- olive oil
- minced garlic
- 10 oz. of frozen, chopped spinach, thawed + drained well
- 4 oz (½ of a block) light cream cheese, softened
- 12 oz. (½ of a jar) of marinara sauce (I absolutely love Newman’s Own…)
- 2 cups shredded mozzarella cheese
- ½ cup of freshly grated parmesan
- 1 bread loaf pan
- tin foil
Follow the directions for your noodles first. If it says to soak in a hot bath for 15 minutes start that first. The rice noodles will say not to give them a bath, but be a rebel and do it anyway.
If you’re using meat, cook it first by browning in a little olive oil in a large skillet until cooked through. *vegetarians: sauté your mushrooms and carrots, etc. instead + it’ll take way less time*
Add the can of diced tomatoes with liquid. Turn your heat down to low-medium. Add a little bit of minced garlic (I say little but really it ended up being more like a tablespoon or so), the marinara sauce and mixed it in with the tomatoes. Cover with a lid and let it do it’s thing, stirring occasionally, while you prep the other ingredients (I had blocks of cheese that need to be shredded and a box of very frozen spinach that needed to be thawed and squeezed free of any liquid. Because I need another reason to drink another glass of wine).
In a small bowl mix together your drained spinach and half a block of your cream cheese using the back of a spoon until mixed together.
It’s time to assemble! This is all about layers so I’ll go through one round. You repeat until you get to the top of your bread pan. Deal?
Second Layer: Add two pasta noodles (you will have to cut or break them so they fit and if they break just fill it like a puzzle).
Repeat 1st-4th layer (honestly cheese should have gotten a layer on its own, but whatever) until you get to the top of your bread pan.
Spray a piece of tin foil with some non-stick spray and cover the top of the bread pan well.
Place in a 400 degree oven for about an hour. Remove the tin foil and broil the top until the cheese is nice and bubbly.
That’ll do it! Serves a nice 3-4 servings or in my case leaves for some nice leftovers.
I’d love to know what things you change up in this recipe to make it yours so feel free to leave me comments!