As I mentioned in a previous post on gluten free ramen, I ordered a box of gluten free lasagna. I have never tried Tinkayada pasta, but people have raved about it, so I decided to give it a try with a recipe for Gluten and dairy free chicken, spinach and bacon lasagna.
The original recipe is in metric measurements, so the first thing I did was convert it. I don’t want to be asking frantic conversion questions of Siri while I’m cooking. Been there, done that! These are not exact conversions-I used more or less of the ingredients according to my taste. If you want to do your own conversions, you can see the original recipe here: Be advised it took several websites to find all of the conversions.
See my tips below the recipe!
9 Pre-cooked gluten free lasagna noodles (depending on the size of your casserole you might need more or less)
1 1/2 cups of cooked boneless chicken breast ( more or less to taste)
1 cup dairy free shredded mozzarella (more or less to taste)
1/2 cup dairy free parmesan (more or less to taste)
1 1/2 cups baby spinach
5 oz bacon, chopped
6 tbs earth balance spread
6 tbs flour
2 cups dairy free milk
1 small chopped onion
In a dutch oven or large sauce pan, place chicken breast with just enough water or broth to cover. Add spices to taste. Bring to the boil, reduce heat and simmer for about 15 minutes. Remove one breast, cut in half and determine if cooked. If not, return breast to poaching liquid for another five minutes. Check each breast for doneness by cutting in half. Repeat return to poaching liquid until done, but not dry.
Remove breasts from poaching liquid and let cool. Shred meat and put aside- if not cooking lasagna right away, refrigerate until ready to use.
Cook your lasagna noodles.
The instructions on the Tinkayada box read:
Stovetop Cooking Instruction: Put one package of pasta into 4 qt (3.78 ltr) of boiling water and add a tbsp of salt. Stir occasionally and cook for 16-17 minutes until desired tenderness is reached. Rinse with cold water.
Assemble your filling:
Preheat oven to 375 degrees. In a large skillet, cook bacon until just getting crisp, add onion and saute until onion begins to get translucent. Add spinach one handful at a time, and stir until wilted. Repeat with remaining spinach. Empty mixture into a bowl-set aside.
In the same pan on medium heat, melt earth balance spread, add gluten free flour, stir together until just combined. Add milk, a bit at a time, whisking to remove lumps. Milk should begin to thicken. Keep adding milk until desired consistency of sauce is reached. Reduce heat to low. Season to taste. Add cooked chicken and bacon mixture back into the sauce-heat through. Remove pan from burner, set aside.
Add a little of your sauce mixture to the bottom of your casserole. Add one layer of lasagna noodles over sauce to fit your pan. Add a layer of sauce-sprinkle with dairy free parmesan and dairy free mozzarella. Repeat until dish is filled ending with a layer of lasagna noodles.
Sprinkle top with dairy free parmesan and dairy free mozzarella to cover noodles. Bake at 375 for about 25 minutes, until bubbling and cheese is beginning to brown.
Let cool five minutes and serve.
- I did not use all of the noodles, but that will depend on the size of your serving dish. Measure dry noodles across length of dish and multiply by three or four, again depending on your dish size. I made three layers in a 2.5 qt serving dish.
- When poaching the chicken, I added Mrs. Dash original, thyme and sage to water.
- I cooked the noodles for 12 minutes, as I would be baking them in the oven. Your taste may vary. Be advised that overcooked gluten free noodles will disintegrate.
- I find that using white rice flour is the best way to make a roux. Bob’s Red Mill is great for this-not grainy at all. I use it for baking also with good results.
- I have found that coconut ( as apposed to almond) milk thickens best when using flour or cornstarch.
- I used Go Veggie parmesan and mozzarella-these do now contain dairy (they are still lactose free) so beware of that.
- I was afraid the top of the lasagna would be hard, but the noodles held up well. They were not mushy or hard.
This lasagna turned out great-hubby had seconds which is always a good sign! Not every new recipe is a gem, but this one was.
I am impressed with Tinkayada pasta and might be trying more. I found that the usual gluten free pasta I use-Ronzoni and Barilla-get really hard when cold. We will see if this is the case with Tinkayada when we reheat the lasagna.
You can certainly make this lasagna with regular pasta and regular mozzarella and parmesan. That’s the great thing about gluten free recipes-most can be made with regular products.
If you try this out, let me know how it turned out for you in the comments!