Recipe: Easy Gluten-Free Lasagna

Recipe: Easy Gluten-Free Lasagna

Ingredients:

1 lb ground beef or turkey (optional)

2 25 oz jars Classico pasta sauce, any flavor (or other gluten-free pasta sauce)

16 oz shredded mozzerella

32 oz part skim ricotta cheese

15 oz (1 1/2 boxes) De Boles No-Boil Gluten-Free Rice Lasagna

4 eggs

To prepare:

Brown meat (if desired) and drain.

In a large bowl, combine riccotta, mozzerella (retain approx 1/2 cup for top of lasagna), eggs, and one jar of sauce. Mix well. Cover the bottom of a large baking pan with sauce from the second jar. Layer uncooked lasagna noodles directly over the sauce. Top with meat (if desired), then ricotta mixture. Add another layer of uncooked lasagna noodles, cover with sauce, and ricotta. Repeat until your pan is nearly full. Top with a final layer of sauce, and sprinkle remaining mozzerella on top. Bake at 350 for 1 hour. Since this is no-boil pasta, it truly takes a full hour. Check on the lasagna after a half hour, and if the top is getting too dark, make a lid from aluminum foil and continue baking so pasta will soften.

This dish makes great leftovers. I make a large batch, then freeze individual portions with a side of vegetables so I have "TV dinners" pre-made. Divided storage containers work great for that! You can add frozen vegetables straight to the container and re-freeze. At work, just lift the corner and microwave for about 10 minutes- perfect fresh steamed vegetables and homemade gluten-free lasagna!