1 Pound Gluten Free Lasagna |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found out I am sensitive to gluten and had a craving for a nice, rich lasagna. Fortunately for me, there's a good health food store in town and they carry lots of gluten-free products. I used DeBoles rice lasagna noodles and found I liked the taste better than wheat noodles. It was very filling and satisfying. Enjoy! Ingredients:
10 ounces lasagna noodles, gluten free |
1 lb ground beef, browned |
1 lb cottage cheese, fat free |
1 lb mozzarella cheese |
1 tablespoon italian seasoning |
2 teaspoons garlic, minced |
1 (14 ounce) jar marinara sauce, it has less carbs per serving (ragu old world style) |
1 lb zucchini, peeled and sliced |
Directions:
1. Boil lasagna noodles as directed on box.
2. Brown ground beef with Italian seasoning and garlic.
3. Place a layer of noodles in pan.
4. Layer beef, cheese, cottage cheese, zucchini and sauce on top of noodles.
5. Repeat layers.
6. Cover with foil to prevent top layer from burning.
7. Bake at 350 degrees 30 minutes or until lasagna is hot and bubbly.
8. Remove foil and bake 10 minutes till lightly browned.
9. Let stand 10 minutes to let the lasagna set up.
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