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Gluten Free No-Boil Lasagna

Course: Main Course
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8
all the pasta goodness - yet gluten free
Print Recipe

Equipment

  • 1 9x13 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.