Back to 12 servings 1 16oz bag of shredded mozzarella cheese, low-moisture 8 oz ricotta cheese 8 oz cottage cheese, small curd 0.5 cup grated parmesan cheese 2 large eggs 1 tsp dried parsley 0.5 tsp pepper 1 lb ground beef 0.5 white onion, finely diced 29 oz can Hunt's Tomato Sauce, or another canned tomato sauce 24 oz bottle jarred tomato basil pasta sauce, I like the Tomato Basil sauce from Trader Joe's best 10 oz Gluten-Free Oven Ready Lasagna Noodles, I use Barilla
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1 Step 1: Preheat the oven to 425°F.2 Step 2: Set aside one cup of the mozzarella cheese for topping the lasagna later. In a medium bowl, mix together the remaining mozzarella and rest of the cheese mixture ingredients (mozzarella, ricotta, cottage cheese, parmesan, eggs, parsley and pepper) until combined.3 Step 3: In a large skillet over medium-high heat, add the ground beef and onion. Brown the ground beef, breaking into very small chunks as you do. (The smaller the better so there aren't big chunks of meat in the lasagna.)4 Step 4: Drain the meat of any excess grease and return to the pan. Add the sauces and mix until heated through.5 Step 5: Spoon a thin layer of sauce onto the bottom of a 9x13 baking dish. Using 5 noodles for the first layer - dip a noodle in the sauce and spread the top of the noodle with a layer of sauce. Place in the pan. Dipping/covering each individual noodle with sauce ensures the noodles will cook through. Repeat with the remaining noodles. You may have to break the 5th noodle in half to fit it along the bottom of the pan. If it breaks no problem, just layer it in the best you can!6 Step 6: Layer the rest of the lasagna as follows: Add 1/2 of the cheese mixture in dollops across the top of the noodle/sauce layer. Spread with a small spatula until smooth. Spread a few small spoonfuls of sauce over the cheese layer. Dip/cover another 5 noodles and lay them on top of the cheese mixture. Add the other 1/2 of the cheese mixture in dollops across the top of the noodle/sauce layer. Spread with a small spatula until smooth. Spread a few small spoonfuls of sauce over the cheese layer. Dip/cover the remaining 6 noodles in sauce and lay them on top. Spread any remaining sauce over top of the lasagna.7 Step 7: Cover the dish tightly with aluminum foil. Bake for 40 minutes covered. Remove the foil and top with the reserved mozzarella cheese. Bake for another 15-20 minutes until browned and bubbling.8 Step 8: Let the lasagna sit for 20 minutes before serving. Slice and enjoy!getsaucepan.com/r/fd4858ae-d519-40b3-9c35-a59f56b84a48 · Original: https://meaningfuleats.com/gluten-free-lasagna-with-oven-ready-noodles/
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