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Whilst sorting through some of my recipes that I have collected over time I found this vegetarian lasagne which I thought looked wonderful.

My husband is not a huge vegetarian fan, but I decided to make it just the same.

I wanted to use gluten free pasta as my son prefers this option. I found a recipe using gluten free plain flour and decided to give it a go. Although the recipe states that the dough needs to be very wet, I found it just a little too wet to deal with. I will certainly try this again but with a little less liquid.

I do have a pasta machine which made the rolling out much easier, although being quite wet it took a lot of rolling through the machine until it was the right consistency. This can also be done without a machine.

The mixture of ricotta cheese and spinach are a great combination. I think next time I might also add a little grated parmesan to the mix. Also with the tomato base I added a little of my homemade spicy tomato sauce, and I think I will add a little more next time also.

Once you have layered the pasta sheets and ricotta/spinach mixture you cover the top with the remaining tomato and then the grated mozzarella cheese. Again I added a little of my homemade tomato sauce on top of the pasta sheets before topping with the rest of the tomatoes. 

I was really surprised how this cut evenly with the gluten free lasagne sheets and it tasted lovely. Even my husband was happy with the result, although he did add a little more of my homemade tomato sauce. 

I think the one thing that was missing from the recipe was salt. I would definitely add this the next time around as well as a little parmesan cheese to the mixture. 

Otherwise the combination was great, and I definitely enjoyed the gluten free pasta. 

Whilst writing this post I have just consumed the left-over piece of lasagne which I heated up in the microwave – Yum Yum!

H

Homemade Gluten Free Lasagne With Spinach And Ricotta

2014-03-06 10:30:28

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Lasagne Sheets

1. 1-1/2 cups gluten-free plain flour (I used Orgran)
2. 1 extra-large egg plus 1 egg yolk (at room temperature)
3. 1 tablespoon extra virgin olive oil
4. 95ml water - may need more

Filling

1. 1 x 250g pack frozen spinach
2. 400g ricotta cheese
3. 1 egg
4. 1 egg white (I used the one from making the lasagne)
5. 1/2 teaspoon black pepper
6. 2-3 crushed garlic cloves
7. 1/2 teaspoon dried basil (I used fresh as I didn't have dried)
8. 1/2 teaspoon dried oregano
9. 2 cups mozzarella cheese grated
10. 1 can tomatoes diced (or tomato passata)
11. Homemade gluten free lasagne sheets
12. Optional: Homemade tomato sauce and some parmesan cheese grated

Lasagne

1. Put flour in a large bowl and create a well in the centre.
2. Add the eggs and oil and mix to combine.
3. Add the water and mix until the dough comes together. The dough should be wet but not sticky.
4. If not add more water by the tablespoon and mix.
5. It is important that the mix is wet so you can add flour as you go.
6. Get the dough together and add a tablespoon of flour on top and knead this into the dough until you can handle a ball of dough without getting sticky.
7. Cut off a piece (about the size of a mandarin) and dust with flour, and roll to approximately 1/4" thick in a rectangle.
8. Dust both sides with flour and pass through pasta machine set at "0".
9. When dough comes out of the machine, dust again with flour and pass through once again.
10. If the dough sticks together or has holes in it, dust with flour and fold in half, dust again with flour and pass through machine once again.
11. Dust with flour on both sides and pass through pasta machine set at "1".
12. Cut dough into two pieces and set one piece aside.
13. Dust with flour on both sides of one piece of dough and pass through machine set at "2".
14. Dust with flour on both sides and pass through machine set at "3" to "4" until thickness you like.
15. Repeat with other piece of dough.
16. Continue this way with remainder of mix until all dough has been used.

Spinach/Ricotta Mix

1. Preheat oven to 350˚F 160˚C and coat a 20cm square (8" x 8") tin or baking dish with oil.
2. Cook spinach (as per pack instructions) and drain well (I squeeze this out), set aside.
3. In a large bowl combine ricotta cheese, egg, egg white, pepper, garlic, basil and oregano.
4. Add spinach and mix thoroughly.
5. Cover bottom of dish with 1/4 of diced tomato (or can use tomato passata in a jar).
6. Cover with gluten free lasagne sheets.
7. Top with half of the spinach/ricotta mix.
8. Another layer of gluten free lasagne sheets.
9. Put on remaining spinach/ricotta mixture.
10. Another layer of gluten free lasagne sheets.
11. Top with remaining tomatoes.
12. Sprinkle mozzarella cheese over tomato.
13. Bake for about 30 - 40 minutes.

Lasagne

1. If you don't own a pasta machine you can still make this dough but roll out by hand.
2. You can dry the pasta sheets for later use (leave it on towels) or use straight away.
3. You can cut this into linguini or any other shape you like.

Spinach/Ricotta Mix

1. I would suggest adding some salt to the mixture.
2. I also think a little grated parmesan would be nice.

Adapted from Lasagne - glutenfreeonashoestring.com Spinach/Ricotta -joybauer.com

Adapted from Lasagne - glutenfreeonashoestring.com Spinach/Ricotta -joybauer.com

Sweet Saffron Spice https://www.sweetsaffronspice.com/