Lasagna Toss
Easy, easy gluten free lasagna!
Ingredients
- 1 pkg gf noodles shells or twist or shapes
- 1 lb ground beef
- ½ c onion chopped
- 1 clove garlic minced
- 1 Tbsp chopped fresh parsley
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/4- 3/4 cup cottage cheese
- Grated Parmesan cheese optional
- 1-2 14 oz jar spaghetti sauce (I usually use because I like a lot of sauce.)
Instructions
Lasagna directions:
- Heat oven to 350 degrees.
- Cook pasta according to package, drain.
- Brown ground beef with onion and garlic, drain off excess fat.
- Stir in sauce and simmer until meat is cooked through.
- Remove 1 cup meat sauce; set aside.
- Stir cooked pasta into remaining sauce.
- Place ½ pasta mixture in casserole dish. Sprinkle with 1 cup mozzarella cheese.
- In bowl, mix together a little Parmesan with the ricotta and cottage cheese and parsley.
- Spread ½ cheese mixture on top.
- Place remaining pasta mixture on top of cheese; spread remaining cheese and reserved meat sauce and mozzarella and Parmesan on top.
- Sprinkle with Parmesan.
- Cover and bake 20-35 minutes or until heated through.
Notes
Gluten free noodles sometimes need more sauce than what you are used to using because they tend to soak up more moisture.