Gluten Free Lasagna


Meat Sauce:

2lb extra lean ground beef, or turkey

¼ cup finely diced green bell pepper

¼ cup finely diced red bell pepper

½ cup finely diced onion

1 tsp minced garlic

4 ½ cups tomato sauce

¼ tsp dried oregano

¼ tsp fresh ground black pepper

2 cups cottage cheese

4 cups grated mozzarella (Daiya non dairy)

1½ boxes Rixopia brown rice lasagna noodles (or 18 oz of your favourite GF lasagna)


Lightly grease a large lasagna pan.

Preheat oven to 350ºF.

Brown the ground beef in a large skillet with onions and peppers.

Drain and add the garlic, tomato sauce and spices.

Line the bottom of the pan with noodles.(Check if yours need to be cooked first)

Cover with a layer of meat sauce.

Layer more noodles on top.

Spread the cottage cheese over the last layer of noodles.

Add another layer of meat sauce. Top with Parmesan.

Add another layer of noodles.

Spread out the grated mozzarella.

Tent the pan with tin foil.

Bake about 30 minutes.

Remove the tin foil and bake until the cheese on top starts to bubble and change colour.

Remove from the oven and allow to sit for 10 minutes.

Serve hot with a side of your favourite salad.


3 thoughts on “Gluten Free Lasagna

  1. What can you do instead if you’ve got a whole family who doesn’t like peppers? Can I replace it with something else? Spinach?

  2. Pingback: Weekly Round Up – April 10, 2011

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