You won’t be able to tell the difference between this easy cheesy gluten free lasagna and a glutenous version! The savory onion and garlic marinara sauce soften up the oven ready gf noodles nicely without making them soggy – but our favorite part is the gooey Parmesan layer in the middle. Awesome!

This is a re-post of an early gf and me recipe. We figured we’d circulate it again for our new readers and because it’s one of our favorite go-to recipes – especially on a chilly winter’s day!

What you’ll need:

1 pound of ground beef

½ large onion chopped

1 green pepper chopped

2 cloves garlic minced

¼ teaspoon onion powder

¼ teaspoon garlic powder

Pinch of red pepper flakes

3 cups of gluten free marinara sauce (we like to use Catelli onion and garlic or Organicville Marinara)

¼ cup water

2 cups light cottage cheese

½ cup Parmesan cheese

1 egg

Approximately ½ package of oven ready gf lasagna noodles (Rizopia or Tinkyada work well)

3 cups of grated mozzarella

Salt and pepper to taste

What you’ll do:

Heat oven to 350 degrees.

In large skillet, brown the ground beef with salt and pepper to taste. Add minced garlic, onion, and green pepper and cook until onions are just turning translucent.

Add marinara sauce, water, garlic powder, pepper flakes, and onion powder. Simmer for 10 minutes to bring the flavours together.

TIP: The water keeps the oven ready noodles from drying out your lasagna. If your marinara sauce has a lot of moisture, the water can be omitted.

In medium bowl, mix together cottage cheese, Parmesan, and egg.

Layer half of the tomato sauce in the bottom of a lasagna pan. Cover with a layer of noodles.

Spread cottage cheese mixture over the noodles, and cover with a second layer of noodles.

TIP: You can replace the cottage cheese layer with another layer of meat sauce or with thickly sliced tomatoes and a sprinkle of Parmesan – also very good!

Cover second noodle layer with the rest of the tomato sauce.

Top with grated mozzarella.

Cover with tinfoil and bake for 20 minutes. Remove foil and bake for another 20 minutes or until the cheese is fully melted and browned.

Let sit for 10 minutes to “set.” Cut and serve.

Freeze any leftovers in single serving containers. Re-heated in the microwave, it makes a great lunch or quick dinner.

Like this? You may also like the following gf and me recipes:

mac and cheese

egg noodle casserole

tortizzas

 

Photo Credit gfandme 2014