Lemon Pignoli Ricotta Spinach Lasagna
12 homemade or store bought GF lasagna noodles
1 cup Pasta Sauce
1 cup (or to taste) frozen spinach leaves, defrosted and patted dry
Preheat oven to 375.
Boil lasagna noodles until al dente. Prepare ingredients.
Assemble lasagna in layers of pasta sauce, pasta, “ricotta”, and some spinach. Repeat. End with ricotta.
Bake for 30 minutes or until “ricotta” is slightly brown and bubbly.
I used homemade bean flour lasagna noodles a la Bette Hagman, but I think a more neutral, egg free lasagna would be better- try white rice/tapioca starch.
This satisfies any cheese craving, with none of the cheese or soy for those who are dairy and/or soy intolerant. It is also really yummy!