Changed it up a bit; tasted great!
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I really wanted a good gluten-free lasagne, so after taking note of other comments I decided to add about a cup and a half of some leftover marinara, which had ground beef and black olives in it, along with the tomatoes. I only used about 3 handfuls of baby spinach, I replaced the whole-wheat noodles with the amazing [Heartland] gluten-free fusilli noodles. In a 7x10" pyrex cake pan, I spread half the sauce, the cooked noodles, some shredded Parmesan and mozzarella, then dotted ricotta all over and spread the rest of the sauce over the top of everything. I then topped it with more shredded mozzarella and baked it for 20 minutes at 350. I then popped it under the broiler for a bit to brown the cheese. This was a perfect replacement for gluten-containing (but yummy) lasagne noodles for an amazing dish which satisfied my craving for lasagne. I will definitely make this modified version again.