Gluten Free Lasagna — Stacie Lamoore

This was one of my favorite recipes growing up. My Mom would make this lasagna for special occasions and it was always very exciting when we got to have it. I have adapted this recipe to be gluten free. I make this in an 8x8 pan since it is only me and Alex. If you have a larger family you can simply use a 9x13 pan and increase the amount of noodles that you use.

Mom’s Lasagna:12 sheets Gluten Free Lasagna Noodles (prepared)3 Cups Mozzarella2 Cups ParmesanTomato Sauce2 Cups browned Italian Sausage or Ground BeefFor the filling:2 (10oz) Containers Ricotta Cheese1 Cup Parmesan Cheese2 EggsPreheat the oven to 350. Grease an 8x8 pan. Prepare your lasagna noodles .

Prepare the filling. Empty the two containers of ricotta cheese into a large bowl. Add the eggs and beat slightly. Mix the parmesan cheese into the egg/ricotta mixture. Mix until completely incorporated.

Start by putting down a light layer of tomato sauce. Layer three noodles on the bottom on the pan, overlapping the noodles slightly.

Pour one half of the ricotta mixture onto the noodles and spread it out.

Layer three additional noodles on top of the first layer. Pour 2 Cups mozzarella and 1 cup parmesan on top of the noodles. Top with the sausage.

Layer three more noodles. Pour the remaining half of the ricotta mixture into the pan. Spread out.

Layer three noodles on top. Pour a layer of tomato sauce on top of the noodles. Top with the remaining cheeses. Cover with tin foil.

Bake for 90 minutes. If you wish to have crispy cheese on top remove the foil for the last 20-30 minutes. Let sit for 15 minutes before serving.