I think this was the best lasagna that I've made since going gluten free. And it's an easy one, too.
I did quite well boiling today, only two noodles broke in the pot. Leaving me with about 10 noodles (glory of Gluten Free).
So, I boiled the noodles till they were bendy and very al dente. Turned off the burner and just let them sit in the water. I gently removed three noodles and placed them on a clean towel to dry. The filling was super simple, chopped spinach, ricotta and a couple eggs.
One large scoop of cheese mixture at the end of the noodle, and just roll it up. I had three or so turns of the noodle on each roll. (I didn't spread the cheese the length of the noodle, nor did I add sauce as the inspiration post below shows.)
I placed them in a baking dish, with some sauce in the bottom. Repeat with all the noodles and top with sauce. Then top that with mozzarella cheese. Bake at 425 degrees for 25 minutes, or until cheese on top is golden brown and crispy.
This is easy to serve, doesn't seem to fall like my lasagna usually does and you get a lot of noodle in each bite. That's what I like the best about this lasagna style. These would freeze well, too, in small portions ready to be reheated.
And the best part? I didn't hear, "You are the worst cook ever!" That is a success in my book.
Here is the original inspiration post: