Lasagna. Oh, dear lasagna. How I have missed you! You were once my favorite food, but going {mostly} grain-free put a distance between you and me. I’ve missed your melted, gooey cheese. I’ve missed your noodles. I’ve missed the veggies and sauce and the perfection that you are.
Until now.
Cappello’s came up with grain-free lasagna noodles. Grain-free! I have never come across another company that offers grain free lasagna noodles that actually hold together and taste like regular noodles!
They’re pricey, I’ll give you that. I wouldn’t be able to afford these for a cheap weeknight dinner. However, for a birthday or special occasion when the person of honor wants a comfort food that reminds them of old times, this is awesome. Awesome, I say!
Here’s a really simple recipe for broccoli lasagna that made my kids cry when it was gone. Not kidding. My daughter cried.
Pin it for later!
| Servings |
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- 3 Cappello's lasagna sheets
- 2 cups raw cheese shredded (I get mine at Trader Joe's--for vegetarian, sub out the cheese for your favorite substitute!)
- 1 jar of your favorite spaghetti sauce
- 2-3 cups chopped broccoli
Ingredients
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- Preheat oven to 350 degrees.
- Spread a small amount of spaghetti sauce on the bottom of a 9x9 glass pan.
- Take one Cappello's lasagna sheet and gently fold in half, then break into two pieces.
- Place two pieces on bottom of pan, in single layer.
- Spread some sauce on lasagna sheets, sprinkle with cheese, and top with broccoli.
- Repeat layers until all ingredients are used up.
- Cover with foil and bake in oven for 30-40 minutes, until broccoli is tender.
- Let cool for 10 minutes before serving. =)
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Nan Spring says
Shanti, why not buy a pasta machine and make your own grain free?
Shanti Landon says
Hi, Nan! I don’t have a grain-free recipe that holds together well like these. I suppose I could keep trying, though!