My review of Rizopia Brown Rice Lasagna
Let me start by saying I’m exaggerating a tad. The entire lasagna was not a fail, but the whole top layer was.
Now I’ll give some back-story.
I happily stumbled upon gluten free lasagna noodles the other day at the store. I had been searching for them for months actually and eventually gave up the hunt. Apparently they were always there, and I just had to look up a few shelves. But at 5”1, I am 100 per cent going to blame my height, or lack thereof, for the oversight.
Gleefully, I snatched two boxes off the shelves and proceeded to the checkout. I was slightly disappointed that these were rice noodles, as I prefer corn pasta (yes, I did a more thorough scan of the shelves this time), but I bought them anyway.
Now, I’ve never made lasagna before, so I made sure to follow the instructions on the box. I layered it with lots of sauce, added even more sauce to the top layer, and covered the pan in tin foil before throwing it in the oven.
Despite all that, the noodles on the top layer curled up into hard, dry, deformed tube-like…things.
Needless to say, I was dumbfounded. I’ve actually never seen this before. The lasagnas my mom and nonna have made for our family always turned out perfect. If they were a bit dry, it would be isolated on a small corner of the meal. I decided then and there that this was the fault of the strange, new rice noodles, but after some Googling I discovered this actually happens with ‘normal’ lasagna too.
So I guess the fault was mine.
I still don’t know where I went wrong or what happened, but I removed the hardened top layer and the rest of the dish tasted fine — if not just the slightest bit gummy. But I find this is the case with all rice pastas.
As for my husband, he liked it just fine. He reminded me a bit of Joey from ‘Friends’ in the episode where Rachel screwed up the trifle. Only this time I was hearing, ‘what’s not to like? Sauce? Gooood. Meat? Gooood. Cheese? Gooood.’
Rizopia Brown Rice Lasagna — 3.5 noodles out of 5