I was a bit skeptical when I came across a recipe for lasagna using rice instead of noodles. There was no way that could taste good I thought. But the reviews, along with my pasta craving, convinced me that it was worth a try. How bad could it be anyway? Tons of casserole recipes use hamburger, tomatoes and rice.
I changed up the recipe a bit just to make it more like my moms lasagna and to make sure it was gluten free. The results? Success! I loved it. It had just the right amount of gooey cheesiness and the rice held together really well. Randy wasn't as crazy about it, although he said it was a 6.5/10. He's not a tomato fan though, and really doesn't like tomatoes with rice. (I know right, what's not to like?!)
Surprisingly Delicious Gluten Free Lasagna
Ingredients
Nonstick cooking spray
2 cups Minute Rice, uncooked
2 eggs, slightly beaten
3/4 cup grated Parmesan cheese, divided
2 cups shredded Mozzarella cheese
1 container Ricotta cheese
1 pound lean ground beef
1 tsp minced garlic
1 jar Catelli Garden Select garlic & onion spaghetti sauce
Directions
1. Preheat oven to 375 degrees F. Coat 13x9-inch baking dish with nonstick cooking spray; set aside.
2. Prepare rice according to package directions. Cool slightly. Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl. Mix well; set aside.
3. Combine 1/4 cup Parmesan cheese, Mozzarella cheese and Ricotta cheese in separate bowl. Mix well; set aside.
4. Add meat and brown over medium heat; drain off excess fat. Add spaghetti sauce and minced garlic; continue cooking until thoroughly heated.
5. Spoon one-half rice mixture into baking dish. Cover with one-half of cheese mixture. Top with one-half of meat sauce. Repeat layers. Top with remaining 1/4 cup Parmesan cheese.
6. Bake 15 to 20 minutes or until thoroughly heated.
Click here for the original recipe from Minute Rice.
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