Tuesday, March 8, 2011

Gluten Free Lasagna

1 ½ packages of gluten free lasagna pasta, uncooked (about 1 lb.)
1 lb. ground beef
32 oz. can GF tomato chunks
12 oz. can GF tomato paste
1 T. Italian herb seasoning
1 lb. Mozzarella cheese, grated
2 eggs, beaten
½ cup Parmesan cheese, grated
24 oz. low-fat cottage cheese
4 T. parsley flakes
Salt and pepper to taste
  1. Preheat oven to 375 degrees.
  2. Cook ground beef; drain fat.  Add tomatoes with juice, tomato paste and Italian seasoning.  Simmer, covered, for 30 minutes.
  3. Meanwhile, mix cottage cheese, beaten eggs, Parmesan cheese, and parsley; set aside.
  4. Spoon and spread 1/2 cup of sauce in the bottom of a 15x9x2 pan.  Place a layer of lasagna pasta sauce in the dish, covering the entire surface.  Cover the pasta with 1/2 of cheese filling mixture, spread across; add 6 oz. Mozzarella cheese. Add another layer of uncooked noodles and 1/2 of meat mixture.  Repeat.  Save 4 oz. Mozzarella cheese to top.  Bake at 375 degrees for 45 minutes.  Let cook for 10 minutes before cutting and then serving.
*    The first time I made this, I was confused about making lasagna and not boiling the noodles first, but it works with the GF lasagna noodles.

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