Gluten Free No-Boil Lasagna
Servings: 8
all the pasta goodness – yet gluten free
Print Recipe
Equipment
- 1 9×13 plan
Ingredients
- 1 lb Sausage I prefer my ButcherBox Pork Sausage here
- 3 cups Pasta Sauce Rao's is my fave
- 1 cup Water
- 2 cups Cottage Cheese Don't go low fat
- 2 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 1 lg egg Go pasture raised organic
- 1/2 cup Grated Parmesan Cheese
- 12 Gluten Free Lasagna Noodles Jovial are my favorite
- 2 cups Shredded Mozzarella Organic is best
Instructions
- Preheat over to 375 degrees
- Cook sausage in skillet
- To the cooked sausage add the 3 cups of pasta sauce and 1 cup of water
- In separate bowl mix cottage cheese, Parmesan cheese, egg and spices
- To prepare: start with a thin layer of sauce on the bottom of the pan, then add 4 noodles, break apart if needed to fit, you don't want to overlap them, 1/2 the cottage cheese mix and 1 cup of sauce. Repeat again – 4 noodles, cottage cheese and sauce.
- Finish by adding the remaining 4 noodles, any leftover sauce and the mozzarella cheese.
- Cover the dish with aluminum foil and bake for 45 minutes. After 45 minutes remove the foil and bake for an additional 15 minutes.
- Let the lasagna cool for 15 minutes prior to serving.