M youngest loves pasta. Like his father and I, he also loves lasagna. When opening a box of gluten-free lasagna noodles recently, I found a good number of them to be broken. It’s a bummer, but they’re still perfectly good noodles. So, I broke up the rest of them, turning each noodle into numerous bite-sized pieces. While I wasn’t making lasagna, I did want to make something slightly lasagna-ish, which is how this dish came to be. Here’s how I made it. (I do apologize for the picture. I usually try to get several pictures that are more presentable but it slipped my mind and then the food was gone.)
- 10 oz box gluten-free lasagna noodles
- 1 cup ricotta cheese
- 4 oz shredded mozzarella cheese
- 10 oz red sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
Preheat oven to 350 f.
Boil the noodles for 5 minutes.
Drain the noodles.
Combine the noodles, ricotta, onion powder, garlic powder and sauce and stir.
Spray baking pan with nonstick spray.
Spread mixture into baking pan.
Sprinkle the shredded mozzarella on top.
Bake for 20 minutes.
Serve with salt and pepper to taste.