Lasagna!

We've been using the Tinkyada gluten-free pastas for a while. They are good- no aftertaste and a good consistency. I have been a little wary of using them in baked pasta dishes because there seems to be a small window of cooking time before they get mushy, despite the boxes' claim that they can take a good deal of overcooking.

I decided to bite the bullet and try the lasagna noodles. I've been craving it lately, and I'm also trying to think of good dishes to make for Ellie's party. I haven't seen these noodles in the regular grocery store. Jewel & Streck & Von Til usually carry a good selection of the other Tinkyada brands. I found these noodles at the Gluten Free Grocery in Westchester, so I thought I'd give them a try.

The package says to cook them for 15-16 minutes, 3 minutes less if baking. I cooked mine for 10 minutes and I thought that was the perfect amount. I laid them out on paper towels after rinsing with cold water. They were easy to work with and most didn't break.

I layered them in the lasagna and they held up great when I spread the sauce and the ricotta mixture. I baked it covered for 25 minutes covered with foil and 20 without the foil to brown the top. Next time I will bake it for 15 covered and 20 uncovered as the noodles were ever so slightly overdone. Leftovers were even pretty good, which is remarkable for gluten free pasta!

Overall:
Pros:
* easy to work with
* good taste without an aftertaste
* not mushy!

Cons:
* can't think of any!

Verdict:
Two thumbs up! Even Geo said he couldn't tell it was gluten free! Score!