It was my intention to post more often starting in September, but it didn’t happen and won’t happen in October either. Sorry. *shrug* Life happens.
BUT, life has taken some interesting turns in the last few weeks, which I will share about at a later time. No time today and other obligations in the next little bit. I’ll be back to posting toward the end of October.
This recipe is not an original of mine, but I’ve made enough tweaks that it barely resembles the original, so …
No pictures. Sorry. I haven’t made it in a while, and I’m posting this last minute, because I didn’t want y’all to forget I exist. 😉
Enjoy
Blessings,
Ginger
Gluten-Free Lasagna
Equipment
- 9x13 baking dish
Ingredients
- 1 box gluten-free oven-ready lasagna noodles
- 2 jars marinara/spaghetti sauce
- 1 lb ground beef browned
- 15 ounce ricotta cheese
- 8 oz shredded mozzarella cheese or more
- 1 cup grated Parmesan cheese *See note
- salt and pepper to taste
Instructions
- Preheat oven to 375*
- Spray baking dish with cooking spray.
- Mix browned ground beef and sauce in a separate bowl.
- Cover bottom of baking dish with approximately one cup of mixture. Cover with lasagna noodles (see note below)
- Top noodles with additional cup of sauce mixture, 1/4 of the mozzarella, 1/4 of the ricotta, and 1/4 of the Parmesan
- Repeat for three more layers, insuring that noodles are fully covered with sauce mixture.
- Cover with foil and bake for 40 minutes. Uncover and bake for 20 more minutes. Let rest before serving.
Notes
*Original recipe calls for grated Parmigiano-Reggiano.
*If using precooked noodles, reduce the cook time to 25 minutes covered and 20 minutes uncovered.
*I have successfully cut this recipe in half and used a 9x9 baking dish.
