My husband and daughter said this is the best lasagna they have every had. I had no ricotta, so I completely made up the cheese sauce. Evidently, winging it paid off!
Stefanie’s Gluten Free Lasagna
1 package DeBoles Gluten Free Rice Lasagna: https://amzn.to/3eEuyW9
1 lb. grass-fed ground beef
1 jar of Mezzetta Regional Recipes Delicate Marinara Italian Plum Tomato: https://amzn.to/2OrPvJh
1 organic egg
¾ cup filtered water
Sea Salt
½ TBSP Oregano
½ TBSP Basil
1 TBSP Olive Oil
½ cup Organic Cream Cheese
½ cup Organic Greek Yogurt
3 oz. Gouda Cheese
1 cup Shredded Mexican Cheese
½ tsp garlic powder
Directions:
Heat oven to 350 degrees
Cook and stir ground beef in skillet with 1 tablespoon of olive oil over medium high heat until brown, drain. Stir in marinara sauce and water.
Add sea salt to taste.
Combine cream cheese, yogurt, gouda, garlic powder, basil, oregano and egg. Mix well.
Spread layers as follows:
1)1 cup meat sauce on bottom of 13 X 9 inch baking pan
2)Place 3 noodles in center
3)Spread ½ cheese mixture evenly over noodles
Repeat layers 1-3 two more times.
Sprinkle ½ of shredded Mexican cheese.
Add one more layer of noodles then top with the rest of the Mexican cheese.
Cover tightly with foil. Bake 60 mins. Uncover and bake 10 more minutes until bubbly.
Let stand 10 mins. Before cutting.