Simply Delicious Lasagna

Prep Time

20 minutes

Prep Notes

Gluten-free and super easy to shop for!

Cooking Time

60 minutes


9 servings


You will need:

1 square glass baking dish (8 X 8 or 9 X 9)

1 piece aluminum foil to lightly cover pan

Shopping List:

1 box Rice Lasagna Noodles: Cooked and cooled according to box directions or better yet, use the no boil, or organic brown rice lasagna noodles. (Tinkyada is my favorite brand.)

1 jar sauce, 1.5 lb no added sugar.  (Use your own garden fresh sauce or one locally made like Sport Hill Farm Cucina Antica is my favorite brand found on most market shelves.)

1 ball local fresh mozzarella, sliced (Made in Danbury, found at Sherwood Farm.)

1 package organic sliced provolone, 8 slices

2 - 3 large leaves kale, or more stripped off stem and very finely chopped in food processor - the more the better

Pesto, about ½ of a 7 oz. container (Mrs. Green’s is my favorite, or select your favorite from the farmers market!)

1 cup water (for no boil noodles, and to rinse jar)


  1. Spray pan.
  2. Spread sauce on bottom of pan to just coat evenly.
  3. Place 4 - 5 lasagna noodles, overlapping slightly on top of sauce.
  4. Place layer of fresh mozzarella, and then 4 slices provolone, then some pesto, then 1/2 of chopped kale, then 4 - 5 more noodles.
  5. Repeat step 4.
  6. Top noodles with remaining sauce & water. 
  7. Cover loosely with foil.
  8. Bake 45 - 60 minutes, until nice and bubbly.
  9. Remove from oven and let sit about 5 – 10 minutes before serving.


Serve with Glorious Greens Saute or a leafy green salad!


© From Your Inside Out 2007   All Rights Reserved


Put your kids on the shopping list!  It's an easy one to shop for and easy enough for your 7 year old to help you make or your 7th grader to make on his or her own.

Got meat eaters?  Slice up some local farmers market sweet or hot sausage, put in your cast iron skillet and throw in the oven as the lasagna is cooking.  Stove top, grab your other larger cast iron skillet and saute up some greens!  Use kale, broccolini, spinach or chard with some garlic.  Combine these or serve on the side.


Original recipe, Amie Guyette Hall, CHHC, AADP.