This is our family friend’s recipe for Lasagna that we have used for years. It was always a staple growing up. This is one of those meals that tastes better the day after, too!
What You Need:
– 1 lb ground beef
– 1 box Gluten Free lasagna noodles – I used De Boles
– 2 eggs
– 32 oz red pasta sauce
– 3 cups ricotta/ cottage cheese – a mixture of the 2 works best
– 1/2 cup parmesan cheese
– 2 cups shredded mozzarella cheese
– salt and pepper
How to Make It:
Heat oven to 375. Brown beef, drain fat and heat with red pasta sauce. Mix eggs, ricotta/cottage cheese, parmesan and salt and pepper. In a 9×12 or 2 9×9 pans layer uncooked lasagna noodles, cheese mixture, meat/ sauce mixture, mozzarella cheese and repeat. Cover with remaining mozzarella cheese. Cover with foil and bake for 40 minutes. Let set for 10 minutes then serve.
I made 2 9×9 pans this time. We ate one and froze one for later. Since I was using Gluten Free pasta I cooked the one I froze for 30 minutes. I let it cool completely than froze it.
Also, if the GF pasta is too expensive try using zucchini as a substitute. Even the hubby eat it!