There are quite a few recipes that my mother-in-law makes that our family just loves. Her lasagna has always been one of those recipes. But, after spending years gluten-free, I didn’t get to enjoy the lasagna for a long time. Eventually, I started making her recipe at home to enjoy sans gluten. But, of course, when I went to make the recipe for the blog, it had disappeared.
It could be that I hadn’t used it in a long time because I know the basics of what she put in her recipe. I could be that when I was rearranging recipes in my homemade cookbooks it got pulled out and never put away. I don’t know. So, this is the recipe as I threw it together for this blog post.
It’s been fully taste tested and the family agrees that it’s blog-worthy.
The gluten-free noodles are tender but not soggy. The sauce is tart as well as just a little sweet and the ricotta (the filling my son said it needs more of) is creamy and has just a touch of honey for a little more sweetness. The cheese, toasted yet still a little gooey, tops it off perfectly.
If you wait about 15 minutes to cut and scoop you’ll be able to get the full pieces out without it falling apart. It will still be plenty hot that you have to wait to take a bite.
This recipes goes perfectly with the Cheesy Garlic Bread I posted a few weeks ago!
A few notes on this recipe: