Gluten-free joy abounds in my home this week. (Yes, I am easily pleased. Cut me some slack.) Someone gave me a box of Rice Lasagna noodles and I was stoked at how EASY it made everything...
I didn't have to cook the noodles ahead of time -- what a beautiful thing. Some gluten-free pasta is gummy and hard to work with. This was not that way at all. It was delicious and tasted like real lasagna. Plus the leftovers for lunch the next day were even better.
In the thick of zucchini season, I love to have such great options. And if you like meat, it would be easy to add some ground turkey to this recipe. My favorite part of it was the taste of the cream cheese and cottage cheese combo. It really works.
Thanks to Cooks.com for the recipe. I stole the photo from the internet, but this is essentially what mine looked like. Does that count?
1/4 c. butter
8 oz. fresh mushrooms
4 c. thinly sliced zucchini
8 oz. lasagna
1 (8 oz.) pkg. cream cheese
3 c. cottage cheese (24 oz.)
1/3 tsp. parsley
1/2 tsp. celery salt
2 1/2 c. spaghetti sauce
3/4 c. Parmesan cheese
Heat butter in large heavy skillet. Add mushrooms and zucchini. Cook about 10 minutes. Prepare lasagna according to package. Grease a 9 x 13 inch baking dish. Combine cream cheese, cottage cheese, parsley, and celery salt. Layer lasagna and cheese mixture in dish. Cover with 1/3 vegetable mixture, 1/3 spaghetti sauce, 1/3 Parmesan cheese. Repeat layering. Bake at 350 degrees for 40 to 45 minutes. Let stand 10 minutes before serving. Makes 8 servings.