Gluten Free Lasagna



2 pound Ground Beef
1 teaspoon fennel seeds
1-2 crushed garlic clove
1 pound Hot Breakfast Sausage
3 cloves Garlic, Minced
1 cans (14.5 Ounce) Whole Tomatoes
2 cans Tomato Paste
1/2 ground black pepper
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
1-2 cups Lowfat Cottage Cheese
2 whole Eggs
1 cup Grated Parmesan Cheese
1-1/2 Tablespoons Dried Parsley
1 teaspoon Salt
1 -2 Sliced Mozzarella Cheese
1-2 package (Gluten Free) Lasagna Noodles


In the mean time, cook sweet Italian sausage, ground beef, onion, and garlic in a large skillet over medium heat until they become browned. Add crushed tomatoes, tomato paste, tomato sauce, and water. Later add sugar, basil, fennel seeds, Italian seasoning, tablespoon salt, pepper, and tablespoons parsley. Let them simmer or sit for half hour.
Cook lasagna noodles for 8 to 10 minutes in boiling water. Take a big bowl and mix ricotta cheese, egg, parsley, and 1/2 teaspoon salt.
Preheat oven to 400 degrees F.
To Assemble:
Put Meat sauce at the bottom of the pan and then layered 4 cooked lasagna noodles on the top of sauce, Put half the cottage cheese mixture over the noodles. Spread nicely Cover cottage cheese with a layer of mozzarella cheese. Spoon a half the meat/sauce mixture over the top and sprinkle a parmesan cheese. Cover with foil: to prevent sticking, spray foil with cooking spray, and make sure the foil does not touch the cheese.

Bake in preheated oven for 20-30 minutes. Remove foil, and bake an additional 25 minutes. Serve and Enjoy!



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