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Gluten Free Meat Lasagna
Gluten Free Meat Lasagna
Prep time
Cook time
Total time
Gluten Free Meat Lasagna
Author: Jan Withington
Recipe type: Main
Serves: 6
Ingredients
- 9 Tinkyada Pasta Joy Ready Lasagna Noodles - gluten free
- 1½ pounds ground chuck
- 1 pound Johnsonville Italian sausage - gluten free
- 1 onion chopped
- 2 cloves garlic minced
- 2 teaspoon McCormick ground oregano - gluten free
- 1 tablespoon fresh basil, chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 can (14.5 ounces) Hunts diced tomatoes with basil, garlic, and oregano - gluten free
- 2 cans (15 ounces) Hunts tomato sauce - gluten free
- 1 can (6 ounce) Hunts tomato paste - gluten free
- 1½ cups small curd cottage cheese
- 1 (5 ounce) package grated Parmigianno-Reggiano
- 2 tablespoons freshly chopped parsley leaves
- 2 large eggs, lightly beaten
- 2 (8 ounces) packages shredded mozzarella
Instructions
- Preheat oven to 350 degrees F
- In a large saucepan, combine ground chuck, sausage, onion and garlic. Cook over medium heat until meat is browned and crumbles, drain
- Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste.
- Bring to boil, reduce heat and simmer 30 to 45 mins.
- In a small bowl, combine cottage cheese, parmesan, parsley, and eggs
- Spoon ¼ of sauce into bottom of a 13 by 9 by 2 inch baking pan. Place 3 uncook lasagna noodles on top of the sauce. Do not overlap noodles. Spread ⅓ of cottage cheese mixture over noodles, top with ¼ of sauce and ⅓ of mozzarella cheese. Repeat layers, ending with sauce, reserving ⅓ of mozzarella cheese.
- Bake 45 mins. Top with remaining cheese and bake 15 mins. until hot and bubbly. Let rest 10 mins. before serving.
3 comments
Have you tried reheating it? I’ve heard that reheating gluten free pasta makes it end up like paste, have you tried it?
Not this one, the taste is actually better for some reason. Perhaps keeping it in the fridge overnight makes all the sauce all blend in and when you reheat it… the taste is better!
A must try recipe!