Work time about 15 minutes, cook time probably 80 minutes, less if you like chewy noodles
This recipe is free from gluten, egg, nuts, tomatoes and a bunch of other things that no one would ever put in lasagna anyway.
Size is flexible, we had some stuff left over with a 10×10 pyrex, you could probably do a 9×13 pan and be good with the following.
What you will need:
1 box gluten-free brown rice lasagna noodles. Tinkyada or similar. This would probably work okay with other noodles, but you need noodles that will absorb a lot of moisture. Do not pre-cook, or if you MUST, just cook them long enough to be a little flexible, do not cook them all the way. We’re going for easy.
1 quart tetrapack Imagine Portabello Mushroom Soup
2 boxes frozen chopped spinach, thawed to warm enough to squeeze in the microwave, squeezed and drained. Spinach water is not tasty, get rid of it.
1 pint ricotta (we used full fat organic valley)
12-18 oz sliced low-moisture mozzarella (or fresh, IDK and IDC, it would be good either way. A pound would be about right. Get it pre-sliced or this stops being easy.)
Layering order is key. You want the noodles and the cheese to bond and blend and all that nonsense. But you also need them to suck up a bunch of moisture from the soup. You also don’t want this to stick.
If you like salt and pepper, use them, I’m not the boss of you. I hate pepper and no one likes as much salt as I need, so we have a salt-at-table policy. The soup has a fair amount of sodium already, I think.
SO, I am the boss of you when it comes to order.
Lasagna order of operations:
1. Cook spinach in microwave to warm enough to squeeze excess liquid out
2. Mix squeezed spinach with portabello soup
3. In a Pyrex (or whatever, baking) dish, cover the bottom with a very thin layer of sauce
4. Cover with 1 layer of uncooked lasagna noodles.
5. Pour 1/3 of the remaining soup over the lasagna noodles and spread evenly.
6. Put spoonfuls of ricotta (about half) over all the noodles. Just make little scoops with a regular spoon, and space ’em out a little.
7. Layer of mozz slices
8. Layer of noodles
9. Layer of sauce
10. Ricotta
11. Mozz? If sufficient for another layer after this
12. Noodles
13. Remaining sauce
14. Remaining Mozz
Bake at 350 until noodles are cooked through (fork should spear easily through the middle of the pan, 60-90 minutes. 375 or 400 would be fine too, but then watch for burning.)
You can add parm to the top layer if you really want, or browned, drained sausage, or shredded zucchini if you don’t have enough spinach, whatever, I don’t care, this is supposed to be done quickly and easily with what you have. Hell, you could use actual tomato sauce or alfredo, just make sure there’s enough liquid to cook the noodles.
It’s okay if you have extra sauce or noodles left over if you’re using a smaller pan. This is a forgiving recipe and probably wants to err on longer cooking and resting times. Can be a little too liquid if not cooked long enough, but very tasty regardless. Smells fantastic. If you want more zip, add hot sauce or pesto to individual portions after cooking.
