My no boil penne lazy lasagna on NH's ABC WMUR cooks corner.
LAZY LASAGNA with no cook penne 8x8 pan size, double for 9 x 13.
This is one of those recipes that you can divide into smaller dishes and freeze, before or after cooking. Remember not to use foil dishes if you are going to use the microwave. I saw a commercial, for I think Olive Garden, where they made a cheese lasagna but then offered meat sauce, marinara, sausage, shrimp, veggies as the side/topping. I think that's a really good idea. The only difference in this recipe from wheat to gluten free eaters is the pasta you use. Classico is actually labeled gluten free and so are other known brands of spaghetti sauce. Remember that most real food is naturally gluten free until manufacturers mess around with it. Cooking times will vary with brand and shape of pasta chosen. Different ricottas are wetter or more solid which affects firmness of cooked lasagna. Amount of liquid given off by cooked vegetables can make lasagna softer, but don't throw away pan liquid from frying veg, it has so much flavor. Lazy lasagna is great for a party as it's easier to cut, spoon and eat than fighting lasagna noodles, falling on floor, carpet, good clothes.
1 large egg or 1/4 c (60 ml) egg substitute - optional, but sets up more for slicing. I prefer this lasagna to be spoonable.
15- to 16-ounce (454g) container part-skim or whole ricotta
1 c (250 ml) milk - fat free is fine
2 cups (8 oz, 250 g) shredded part-skim or whole pizza cheese divided
1/4 c (60ml) chopped fresh basil,
2 tbsp (30 ml) fresh green of green onions (scallions, spring onions)
1/4 c (60ml) chopped fresh parsley
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 medium onion, peeled and finely chopped
2 zucchini/summer squash (courgette) , quartered lengthwise and cut into 1/2" slices.
1 red bell pepper, deseeded and cut into 1" squares
4 medium size button mushrooms, cleaned and sliced.
1 x 16 oz (2 cup, 500 g) jar of spaghetti sauce. I used Classico traditional sweet basil, also gf. I've also used Classic0 Alfredo, bit salty and peppery. Or homemade marinara, or bolognese sauce. All need mixing with the water.
1 c (250 ml) water
6 oz (~1+1/2 cups, 180g) raw penne, ziti, elbows. I found 2 cups of pasta was too thick when cooked. I like the creamy ricotta.
Salt and pepper to taste.
Oil or Pam
1. Mix ricotta cheese, (egg), milk, basil, green onion, parsley and 1 cup pizza cheese together.
2. Heat olive oil in skillet, add onions and cook until starting to be tender without browning.
Add zucchini, squash, garlic, red pepper, mushrooms and cook until nearly tender. I find if veg isn't cooked until tender, it doesn't seem to cook much more in the oven.
3. Spray inside of 8x8 (20x20 cm) with food spray/Pam or brush with olive oi.
4. Mix water and spaghetti sauce and pour 2 cups into bottom of 8x8 pan.
5. Mix ricotta mix, raw penne and cooked veg together
6. Spread ricotta mix on top of spaghetti sauce.
7.Pour 1 cup of spaghetti sauce on top and spread out.
8. Cover with foil and refrigerate overnight. Next day, if pasta is sticking out above sauce and still seems very hard, pour about 1/4-1/2 cup milk on top. It will soak down without you prodding. Then heat oven to 350*, place 8x8 on jelly roll pan (easier to mop up any spills/overflow) and cook for about 1 hour. Test with a fork to see if tender enough, cook little longer if you need to. Start testing at 45 minutes, you don't want mushy pasta. Remember that leftover pasta dishes firm up more and absorb more liquid.
9. When you're happy lasagna is cooked, sprinkle the last cup of pizza cheese on top, and leave lasagna to sit for about 20 minutes to give it time to firm up.
Options, look at vegetarian and south western chicken style recipes. Add more vegetables. Add meat to sauce. Add artichokes, roasted red pepper, sun dried tomatoes to increase flavor.
