<<Disclaimer: Verify this information before applying it to your situation.>> Hi All~ I would like to thank everyone who took the time to respond. I guess that my request for the actual "noodle" recipe wasn't clear because most people who responded told me how to make lasagne with store bought noodles. Thank you for the recipes and since most were directly out of books, I won't post the entire recipes here. If you would like a copy of the recipes, you can e-mail me. One person had a *very* good suggestion of cutting the noodles to fit the pan instead of smaller noodles! Great idea!!! I'll send my recipe for lasagne in a separate e-mail. There were a few good suggestions for using veggies instead of noodles, but I can't even get eggplant in the summer, much less now. Zucchini is only available when it ripens in my garden. I plan on trying the zucchini idea this summer. But they are good suggestions for those of you who have access to them. One last thing, according to the Merriam-Webster dictionary, either spelling is acceptable -- lasagne or lasagna. Now, on to the summary... Do you have Bette Hagman's first cookbook, The Gluten Free Gourmet? In that book, she lists a number of pasta recipes. I just made a recipe (I think I doubled it), rolled it out flat and cut it into two huge pasta squares to fit my pan (I do two layers of pasta in my lasagne), which I used, instead of 47 smaller lasagne noodles... ******************************************************************************** I developed this recipe many years ago before g.f. noodles were good. They should work for lasagna. Might need to do a double batch (but start w/ one to see if you like them) and roll them a bit thicker. "Real Food" Noodles Lieven 1/2 c. Cream of Rice cereal 1/4 c. oriental rice flour 1/4 c. potato starch 1/4 tsp. baking powder 1/4 tsp. salt 2 large eggs 1 Tbs. vegetable oil Mix dry ingredients together. Stir in eggs & oil Mix well. Cover w/ plastic wrap & let set for 15 min. Divide dough in 2-3 parts. Roll between a sheet of waxed paper & a sheet of plastic wrap. Use potato starch to keep dough from sticking. Roll very thin. Cut w/ a knife or pizza cutter for noodles-wide or narrow. Use immediately or dry at room temp for several hours, then freeze. Cook in boiling water for 3-5 min, until done. Drain & rinse. Use immediately or put in casserole. Makes 2-3 cups cooked noodles. Recipe can be doubled. ************************************************************************ two of my favorite lasagna recipes. They are from the Pillsbury cookbook of old. (HA). I prefer the "Lazy-Day Overnight Lasagna (the entire recipes were sent to me if anyone wants a copy) ************************************************************************ I use zucchinis sliced length wise instead of lasagna. (Believe it or not in it tastes better then regular lasagna.) Just use a little less moisture then in your usual recipe. ************************************************************************ Last week I made some very good Lasagna using peeled, sliced eggplant (1/8 - 1/4" slices) in place of noodles. I salted the eggplant and let them sit for a while, rinsed them and then I put some olive oil on them and baked them in the oven on a cookie sheet for about 30 minutes at 375 degrees. My husband who does not have Celiac could not tell the difference. I'd try this one again. ************************************************************************ I do not eat lasagna so I don't have a recipe, but you will be able to find one on the delphi.com/celiac forum. Again, thanks everyone! ~Crystal in a very remote part of Maine