This weekend I wanted to make gluten-free lasagna for my Mom’s birthday dinner. We travelled to two different stores in search of gluten-free lasagna noodles, but could not find any on the shelves. I decided to go with Plan B…..lasagna casserole. This casserole would have all the lasagna flavors, but I would layer the sauce and cheeses with penne pasta in a baking dish. The result was a casserole that even Garfield the cat would enjoy.
Bolognese sauce (I made a fresh batch of this sauce using Giada De Laurentis recipe here – except I added a mixture of ground sirloin and italian sausage and added a 1/4 c red wine to deglaze the pan)
16 oz ricotta cheese
2 c shredded italian cheese blend
16 oz package of baby bella mushrooms sauteed in olive oil
16 oz package of fresh spinach sauteed in olive oil
16 oz package gluten-free penne pasta
Preheat oven to 375F. Spray 9X13 baking dish with non-stick cooking spray. Ladle 1/2 c of bolognese sauce in bottom of dish. Spread half the penne over the sauce. Ladle half the remaining bolognese sauce over pasta, then add half the ricotta, half the mushrooms, half the spinach and half the shredded cheese. Repeat the layers once more making sure top layer is shredded cheese. Bake in oven for 30 minutes and then let cool for 5 minutes before serving. Enjoy!