How to make a gluten-free rice paper lasagna using spring roll wrappers.
I’ve been wanting to use up my stash of rice paper for a while, but have been too lazy to make the spring rolls I originally bought them for. Then, I noticed that these…
…are the same size as this 8×8 Pyrex dish!
Immediately, I thought casserole. Asian casserole! A coconut curry sauce? Layers of bean sprouts and tofu? But I didn’t have any ingredients on hand for that.
Here’s what I did have.
Giada De Laurentiis’ vegetable marinara pasta sauce from Target is actually pretty good.
I followed my recipe for lazy lasagna, using a package of frozen spinach (pressed), 3 TB egg whites, 1 tsp. salt, and 1 whole tub of cottage cheese.
Layer as usual – sauce, rice paper, spinach mixture, rice paper…
…all the way to the top (5 pieces) with a sprinkle of parmesan cheese.
45 minutes at 375 (covered with foil for the first half hour) – let cool for 10 before cutting
“Laziest Lasagna” aka Spring Roll Rice Paper Lasagna!
As you can see, it’s not really layers, more of a blob. In fact, you can’t really taste the rice paper at all – it sorta melts into the rest of the casserole, and adds a nice gooey texture. If you’re gluten-free and miss lasagna, try this – both Abe and I really liked it!
What should I do with the rest of those rice paper wrappers? Other than spring rolls (or lasagna)?!?