I didn't have to change it much to make it wheat and egg free.
15 oz Ricotta cheese. Check ingredients for egg!
1 cup shredded Mozzerella cheese
1/4 grated Parmisian cheese
one package of lasagna noodles - I use Tinkyada because they are wheat and egg free
1 "egg" = Ener G egg replacer = 1 1/2 tsp egg replacer & 2 tbs hot water mixed separately
1 can / jar marinara sauce. Check ingredients for wheat!
The original recipe called for frozen spinach. I love spinach, but Mike really hated the consistency of the frozen spinach. We plan to try some fresh baby spinach lightly steamed in the future. We've also added three or four pepperoni slices per roll. You could try adding cooked hamburger, Italian sausage, or other veggies like tomatoes, peppers, or zucchini.
|I always worry that the noodles are sticking out of the pan, but it never matters.|
3. While pasta cooking, you can start the filling. Mix all three kinds of cheese, "egg," and salt and pepper to taste.
4. Spread out one or two noodles at a time. I recommend drying them with a paper towel. When they are wet the cheese doesn't stick well and they are hard to roll.
5. Spread the mixture along the noodle.
6. Roll it up! If the noodles break a little, it won't matter once they are rolled. I also use the broken ones to make smaller portions for the kids, or I piece them together.
7. As you finish each one, lay it in a casserole dish (sprayed with non-stick spray).
8. Pour marinara sauce over the rolls. Try to cover them completely so they don't dry out.
9. Cover with foil and bake at 400 for 30 minutes.
This freezes great. I make about 12. We eat half and freeze half. (Mike and I each get 2, William gets 1 1/2, and Natalie gets a 1/2 because she is picky right now and will barely try it).