(GF Utah group)
pound ground beef or sausage
1 jar spaghetti sauce
3 cups shredded mozzarella cheese
16 ounce package ricotta cheese
1/4 cup shredded Parmesan cheese
2 large eggs
Tbsp parsley flakes
1/4 tsp pepper
12 gluten-free lasagna noodles, cooked
In a large skillet,
brown the ground beef or sausage. Drain the grease.
Add to spaghetti sauce and set aside.
In a small bowl, mix
together the ricotta cheese, Parmesan cheese, eggs,
In the bottom of a
9x13-inch baking pan, spread 1 cup of the meat sauce.
Layer 4 lasagna
noodles, half of the ricotta cheese mixture, 1 cup of
the meat sauce, and 1 cup mozzarella. Repeat layering
Top with 4 lasagna
noodles, 1 cup meat sauce, and 1 cup mozzarella. Cover
with aluminum foil.
Bake at 350 F for 45
minutes. Uncover and bake 10 minutes more. Let stand
10 minutes before serving.