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Rice Pasta Lasagna Recipe

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Lasagna Casserole Recipe (Extra Easy Lasagna!)
Lasagna Casserole Recipe (Extra Easy Lasagna!) from natashaskitchen.com

Description

This rice pasta lasagna recipe is a gluten-free and vegetarian version of the classic Italian dish. Instead of traditional wheat-based pasta, rice pasta is used, making it suitable for those with gluten sensitivities. The lasagna is filled with a delicious mixture of spinach, ricotta cheese, and tomato sauce, creating a hearty and flavorful meal that the whole family will enjoy.

Prep Time

Preparation time for this recipe is approximately 30 minutes.

Cook Time

Cooking time for this recipe is approximately 1 hour.

Ingredients

The following ingredients are needed to make rice pasta lasagna:
  • 1 package of rice lasagna noodles
  • 1 jar of tomato pasta sauce
  • 1 cup of ricotta cheese
  • 1 cup of chopped spinach
  • 1/2 cup of shredded mozzarella cheese
  • 1/4 cup of grated parmesan cheese
  • 1/4 cup of chopped fresh basil
  • 2 cloves of garlic, minced
  • Salt and pepper to taste

Equipment

The following equipment is needed to make rice pasta lasagna:
  • 9 x 13 inch baking dish
  • Large pot
  • Colander
  • Medium mixing bowl
  • Wooden spoon
  • Sharp knife
  • Cutting board

Method

The following steps should be followed to make rice pasta lasagna:
  1. Preheat the oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil.
  3. Add the rice lasagna noodles and cook for 8-10 minutes or until al dente.
  4. Drain the noodles in a colander and rinse with cold water.
  5. In a medium mixing bowl, combine the ricotta cheese, chopped spinach, minced garlic, chopped basil, and salt and pepper to taste.
  6. Spread a thin layer of tomato pasta sauce on the bottom of a 9 x 13 inch baking dish.
  7. Place a layer of rice lasagna noodles on top of the sauce.
  8. Spoon half of the ricotta mixture on top of the noodles and spread it evenly.
  9. Add another layer of tomato pasta sauce on top of the ricotta mixture.
  10. Repeat the layers, ending with a layer of tomato pasta sauce on top.
  11. Sprinkle the shredded mozzarella and grated parmesan cheese on top of the lasagna.
  12. Cover the baking dish with aluminum foil and bake for 30 minutes.
  13. Remove the foil and continue baking for another 15-20 minutes or until the cheese is melted and bubbly.
  14. Let the lasagna cool for a few minutes before slicing and serving.

Notes

This rice pasta lasagna recipe can be easily customized to suit your taste preferences. You can add additional vegetables such as mushrooms, zucchini, or bell peppers to the filling mixture. You can also use different types of cheese, such as fontina or provolone, for a different flavor profile.

Nutrition Info

This rice pasta lasagna recipe yields approximately 8 servings. The following nutrition information is per serving:
  • Calories: 362
  • Total Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 44mg
  • Sodium: 631mg
  • Total Carbohydrates: 40g
  • Dietary Fiber: 3g
  • Sugars: 6g
  • Protein: 19g

Recipe Tips

To make this recipe even easier, you can use store-bought tomato pasta sauce instead of making your own. You can also make the lasagna ahead of time and refrigerate it until you are ready to bake it. Simply cover it with aluminum foil and store it in the refrigerator for up to 24 hours. When you are ready to bake it, remove the foil and bake it according to the recipe instructions.

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