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Ingredients
Gluten Free Barilla Oven-Ready Lasagne
2 pounds lean ground beef
1 pound Johnsonville Italian Sausage - GF
4 cloves garlic, minced
1 large onion, chopped
3 tablespoons fresh oregano, chopped
3 tablespoons fresh basil, chopped
2 cans (15 ounces) Hunts Tomato Sauce - GF
1 can (14.5 ounces) Hunts Diced Tomatoes with Basil, Garlic and Oregano - GF
1 can (6 ounces) Hunts Tomato Paste - GF
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups small curd cottage cheese
2 large eggs, beaten
1 (5 ounces) package grated Parmigianno-Reggiano Cheese
2 (8 ounces) shredded mozzarella cheese
2 tablespoons fresh parsley, chopped
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 15 by 10 by 2 inch baking pan. Place 3 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 for 45 mins. Top with remaining cheese and bake 15 mins. until hot and bubbly. Let rest 10 mins. before serving.
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1 comment
I’m not a vegetarian, but I do avoid eating red meat. I love lasagna and other pasta dishes, but the thought of eating the same old doughy noodles was starting to get very boring. I came up with this recipe one day while trying to come up with other ways to incorporate more vegetables in my diet.