Spinach Lasagna: UPDATED

Lasagna snap3
UPDATE: JeffreyW took my original photo and played with it to tone down the gold and bring up the reds and it looks much better.  I ran it through Snapseed again to give it some flair and I think it’s better. You can compare it with the original below:
Lasagna snap2

If you click on any photo and then click on its title, you’ll get full size.

This was our Christmas eve main course. There was also garlic-cheese bread, a beautiful tossed salad and for dessert, a sundae bar with all kinds of toppings.

There were three of us playing with the camera, but no matter what, the pictures wanted to be golden.  Even with a white sheet for balance. So I finally went with it before the lasagna got cold.

It was good. The original recipe is here. I made the sauce on Friday. So on Monday all I had to do was put the lasagna together. I used Tinkyada rice noodles to keep it gluten free. I didn’t boil them first, so I cooked the lasagna at full temp for 45 minutes, then turned the oven down to 200 degrees and let it coast until the guests arrived (about 90 minutes). The noodles were perfect. Pulled it out and let it set while I toasted the garlic bread. Total prep time was about 30 minutes, including salad, bread and putting the lasagna together.

That’s what I call a stress-free dinner party.