1 Pound Gluten Free Lasagna

"I found out I am sensitive to gluten and had a craving for a nice, rich lasagna. Fortunately for me, there's a good health food store in town and they carry lots of gluten-free products. I used DeBoles rice lasagna noodles and found I liked the taste better than wheat noodles. It was very filling and satisfying. Enjoy!"
 
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Ready In:
1hr
Ingredients:
8
Serves:
8
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ingredients

  • 283.49 g lasagna noodles, gluten free
  • 453.59 g ground beef, browned
  • 453.59 g cottage cheese, fat free
  • 453.59 g mozzarella cheese
  • 14.79 ml italian seasoning
  • 9.85 ml garlic, minced
  • 396.89 g jar marinara sauce, it has less carbs per serving (ragu old world style)
  • 453.59 g zucchini, peeled and sliced
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directions

  • Boil lasagna noodles as directed on box.
  • Brown ground beef with Italian seasoning and garlic.
  • Place a layer of noodles in pan.
  • Layer beef, cheese, cottage cheese, zucchini and sauce on top of noodles.
  • Repeat layers.
  • Cover with foil to prevent top layer from burning.
  • Bake at 350 degrees 30 minutes or until lasagna is hot and bubbly.
  • Remove foil and bake 10 minutes till lightly browned.
  • Let stand 10 minutes to let the lasagna set up.

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Reviews

  1. This was so good and rich. makes a lot of food.
     
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RECIPE SUBMITTED BY

<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>
 
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