I rarely make lasagna so when I do, I go all out and make homemade ricotta. All you need is milk, cream, lemon juice and salt!
It’s incredibly easy and the result is so much more creamy and delicious than the store-bought kind. I make it the night before I prepare the dish so I have one less step to do the next day.
One thing I did differently this time was to add an egg to the cheese mixture. I figured that it’d help firm up the cheese, making the lasagna easier to cut. Surprisingly for me, it wasn’t easier to cut but the cheese layer was even creamier than usual.
I’m from Texas and currently live in Germany. I’ve never seen the thick lasagna noodles that are used in the U.S. anywhere here in Europe.
I’ve never even come across the kind of lasagna noodles that you have to boil. Since we just have oven-ready noodles, that’s what I used.
There’s a range in the number of lasagna noodles listed due to the different sizes. If you use the really long lasagna noodles that fit the width of a casserole dish (about 13″ long), then you’ll only need 12 noodles.
If you use the shorter noodles, you’ll need 16. If you only have access to the thicker kind of noodles that you have to boil, you may want to consider only using three layers of noodles, as opposed to the four called for in this recipe.
You’ll also, of course, need to boil the noodles first. Another great option would be using homemade fresh gluten free lasagna pasta.
I used a 9-inch x13-inch x 3-inch pan and it was just large enough for this recipe. If you have a disher that’s slightly bigger than that, use it, just to be on the safe side.
This recipe yields quite a bit of rich and savory gluten free lasagna. I’m not usually a fan of leftovers, but here I froze several pieces to save for busy days and it was almost just as delicious as fresh from the oven.
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