Dena’s Gluten Free Sweet Lasagna
Facebook Live 5/9/2022
Bake covered in 13X9 glass dish at 375 for 50 minutes, uncover then bake 10 more minutes until brown
2 jars of your favorite sauce or your home made sauce-plus a little water if it is very thick as the pasta has to cook in the sauce.
(Dena loves Francesco Rinaldi Sweet & Tasty Tomato Sauce)
1 - 15 oz container of ricotta cheese, either whole milk or skim
(We used skim)
1 package of Gluten Free No-Boil Lasagna Noodles
(We used Jovial but have also used Barilla)
2 1/2 tablespoons sugar
1/2 teaspoon nutmeg
1 cup of shredded mozzarella - plus more to sprinkle on top
1/2 cup grated parmesan cheese
Put the container of ricotta cheese in bowl. Add sugar, nutmeg eggs, shredded mozzarella and parmesan cheese. Mix well to combine.
Cover the bottom of the 13X9 pan with some sauce (about 1 cup). Layer the uncooked lasagna noodles in the bottom of the pan to fit. Spread about 1/3 of the cheese mixture on top of the noodles. Pour about 1 more cup of sauce over the cheese mixture and then layer more lasagna noodles on top. Repeat with 1/3 cheese mixture and 1 cup sauce 2 more times. Spread the last lasagna noodles on top with sauce. Sprinkle top with more shredded mozzarella. Cover dish with foil and bake at 375 for 50 minutes. Uncover and bake 10 more minutes until brown. Let set 10 minutes before serving.
WALA…..our families favorite Sweet Lasagna!!!