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Gluten Free Cowboy Lasagna
Prep time
Cook time
Total time
Gluten Free Cowboy Lasagna
Author: J. Withington
Recipe type: Main
Serves: 6
Ingredients
- 2 packages Tinkyada Pasta Lasagne - gluten free
- 1 pound ground beef
- 1 pound mild Italian Sausage
- 2 (6 oz.) packages Hormel Pepperoni Original Pizza Appetizers & More - gluten free
- 1 (14.5 oz.) Hunts Fire Roasted Diced Tomatoes - gluten free
- 2 (6 oz.) Hunts Tomato Paste - gluten free
- 3 tablespoons fresh oregano, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 cup shredded parmesan
- 2 cups water
- 1 (16 oz.) ricotta cheese
- 2 (8 oz.) packages shredded mozzarella cheese
- kosher salt
- black pepper
Instructions
- Heat a large heavy saucepan over medium heat. Add oil, and brown the beef and the sausage. Drain excess water. Add the tomatoes, pepperoni, oregano, onions, garlic, 2 cups water, and season with salt and pepper. Simmer uncovered for 30 minutes.
- Cook the noodles according to package directions. Do not overcooked.
- Preheat oven to 350 degrees F.
- Spoon some sauce in a 9x13 inch baking pan. Top with lasagna noodles then ricotta cheese. Sprinkle mozzarella cheese and parmesan. Repeat, ending with sauce and cheeses.
- Bake for 40 minutes or until slightly brown and bubbly. Let stand for 10 minutes before serving.
