This gluten-free lasagna is also meat-free, making it the perfect meal to serve to your vegetarian friends. A fresh salad with fruit will complete your meal. You may make the lasagna ahead, keeping it in the refrigerator until you are ready to bake it. Joel wonders which pot to use for cooking the lasagna noodles.
1 package Rice Lasagna noodles (cook according to package)
28 oz. Ragu or similar Italian sauce
1 cup Mozzarella cheese (plus a little extra)
2 cups Ricotta cheese
2 cups Cottage cheese (if the grocery store is out of Ricotta, I use 4 cups Cottage cheese)
2 Eggs, slightly beaten
1/2 cup Parmesan cheese
2 Tbsp. Parsley (1 Tbsp. dry)
1 tsp. Sugar
1/4 tsp. Pepper
Cook lasagna noodles. Cover the bottom of a 9 x 13 inch glass pan with a spoonful of tomato sauce. Arrange 4 lasagna noodles over the sauce. Mix together the cheeses, eggs, parsley, sugar and pepper. Put 1/3 of the cheese mixture on top of the noodles. Repeat these layers again and again, so you have 3 layers of sauce, noodles and cheese, ending with a bit more sauce. Sprinkle extra mozzarella and parsley on top. Cover with foil sprayed with pan spray so it won’t stick. Bake at 350 degrees for 45 minutes. Remove foil and bake 15 more minutes, or until bubbly. Let lasagna set a few minutes before serving. Enjoy!
Note: If you would like veggies added to your lasagna, you may layer them with the first two cheese layers. Spinach, zucchini, green peppers, and carrots all make a yummy lasagna.
“Therefore I say to you, do not worry about your life, what you will eat or what you will drink; nor about your body, what you will put on. Is not life more than food and the body more than clothing? Look at the birds of the air, for they neither sow nor reap nor gather into barns; yet your heavenly Father feeds them. Are you not of more value than they? Matthew 6:25-26 (NKJV)