Gluten-Free Lasagna

Gluten-Free Lasagna---

There is nothing quite like a large pan of delicious lasagna.

A fabulous gluten free lasagna recipe can be challenging due to the fact that several of the usual ingredients contain gluten (or may potentially contain gluten). Most lasagna noodles are made from wheat. Packaged seasonings, Italian sausage, and tomato sauce are ingredients that need close inspection for hidden gluten.

This recipe is the perfect combination of bubbly cheese, meat sauce and pasta.

Let's make some lasagna!

INGREDIENTS:

3 lbs. lean ground beef
2 32 oz. whole milk Ricotta cheese
16 oz. shredded mozzarella cheese
4 cups Colby and Monterey Jack Cheese
3 24 oz. pasta sauce (we used Barilla Traditional All Natural--this specifies gluten-free)
3 10 oz. Lasagna (we use Tinkyada Organic Brown Rice Pasta)
2 tbsp. salt
2 tbsp. pepper

DIRECTIONS:

Heat oven to 350 degrees.
In a large pot of boiling water with a little olive oil (so pasta does not stick), cook noodles according to instructions.

On medium to high heat, cook ground beef until evenly browned, add pasta sauce, and bring to a boil, then reduce the heat and simmer on low. Make sure to stir occasionally.

In a mixing bowl. mix together salt, pepper, and ricotta.

Time to assemble the lasagna. Spread a thin layer (about 1/3) of the cooked sauce over the bottom of a LARGE baking pan. Cover with a layer of the lasagna noodles.