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Wednesday, December 14, 2011

My GF lasgena...and man, it's goooooood!

I had posted a blog about my making a lasgena and gf boston creme cake and never thought of posting the recipes for them. So I decided to post my GF lasgena recipe now:
P.S. I just adapted it from the one I grew up eating that my mom made and then, as I got older, I learned to make.

1 box of gf lasgena (I use Tinkyada GF lasgena)
One can or jar of pasta sauce
Kraft cheese slices (between 6 and 8 slices)
GF bread crumbs
Cheddar (grated)
Ground chicken
Tomatoes (diced)
Italian seasoning
Sea salt

Boil large pot of water. Put noodles in to cook (I cook them as the water boils, usually once the water is boiled, the noodles are done). Add oil to prevent noodles from sticking. Noodles are done when they are soft.
At the same time, brown ground chicken in pan.
Drain water from noodles and add in cold water to cool the noodles off quicker because you have to handle them with your hands.
Get a large rectangular casserole dish or lasgena pan. Start the layers.
First layer-lasgena noodles (I usually get four across), sauce (I don't bother heating up the sauce first), seasonings, ground chicken. Make sure the noodles are well covered in sauce to ensure that the noodles don't dry out.
Second layer-noodles, sauce, cheese slices (I lay these side by side, they add a nice creaminess) and diced tomatoes.
Third and final layer-noodles, sauce, seasonings, cheddar and GF bread crumbs sprinkled on top.
Put in oven, preheated to 375 F and cook for 30-45 mins. It's done when the cheese starts browning on top.

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