Rice Lasagna
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 709.77 ml cold cooked rice
- 118.29 ml grated parmesan cheese, divided
- 29.58 ml grated parmesan cheese
- 2 beaten eggs
- 118.29 ml cottage cheese
- 226.79 g low-fat ricotta cheese
- 907.18 g spaghetti sauce
- 236.59 ml cooked ground beef
directions
- Add eggs and 1/4 cup parmesan cheese to rice. Set aside.
- Combine 1/4 cup parmesan cheese and cottage cheese. Set aside.
- Add sauce to meat mixture, heat.
- Spoon 1 cup rice mix into pammed glass pan, cover with 1/2 of cottage cheese mix, 1/3 sauce and 1/2 ricotta. Repeat, topping with sauce and 2 tablespoons grated parmesan.
- Cook 20 minutes at 375 degrees. Cook longer if it is in a dense pan.
- If desired, you can freeze and bake at a later date.
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Reviews
-
I was skeptical - but willing to try a low $$ version of GF lasanga. Other than lacking the chewiness of a noodle this rice verision is great. I kinda doubled the recipe by using very generous amounts of the ingredients and made 3 small freezer portions. Perfect for a dinner for 2. Thank you - even my non celiac spouse was impressed!
RECIPE SUBMITTED BY
JanV546
Olathe, Kansas