I apologize, this post is a few days late. Who doesn’t love pasta Sundays? When I was a little girl my mom would always have a pot of homemade sauce on the stove cooking all day long, the aroma throughout the house was mouth watering. We couldn’t wait to eat dinner! Unfortunately, I haven’t really stuck with that tradition, but I would like to start doing it again.
This Sunday I decided to make one of my favorite pasta dishes lasagna. I don’t really make it much because in addition to being gluten free, I also try and limit my dairy intake. I know there are non-dairy substitutions I could probably use but not sure I am ready for that yet. Compared to previous times I have made lasagna this one didn’t turn out as good as the others. I used Barilla GF oven ready noodles (I prefer to boil my own noodles but wanted to try these out), 365 Everyday Part-Skim Ricotta, sauteed spinach and made my own sauce. I really did not like the consistency of the ricotta cheese I felt like it didn’t combine well with the shredded mozzarella. The consistency wasn’t very creamy, it was sort of crumbly. I cooked the lasagna according to the package directions but it came out a little dark and I probably could have used more cheese filling. I also made homemade meatballs which I cooked in my crock pot for about 8 hours. The meatballs turned out pretty good (I am still working on my meatball making skills). I think for the next time, I will try a different GF noodle and a different ricotta cheese as well.