Gluten Free Classic Lasagne


Servings:

Ingredients

12 piecesCatelli® Gluten Free Lasagne noodles
1 tbsp (15 mL)olive oil
1/4 tsp (1 mL) each:salt and pepper
1 lb (500 g)ground beef
3 cups (750 mL)pasta sauce
1/2 cup (125 mL)warm water
1 tub (475 g)ricotta cheese
1 egglightly beaten
1/2 tsp (2 mL) eachdried basil and oregano
4 cups (1 L)shredded mozzarella cheese
1/4 cup (60 mL)grated Parmesan cheese

Preparation

1
Heat oven to 375?F (190°C). In large skillet, heat oil over medium heat. Cook beef with salt and pepper for 4 to 6 minutes. Remove beef from heat and drain. Stir in pasta sauce and water. In a bowl, stir together ricotta cheese, egg, basil and oregano.
2
Spread 1 cup (250 mL) meat sauce in bottom of 13 x 9 inch (3.5 L) greased baking dish.
3
Place 4 pieces uncooked noodles 2 x 2 over sauce; pieces should not overlap.
4
Spread half of ricotta mixture (about 1 cup/250 mL) evenly over noodles. Spread 1 cup (250 mL) meat sauce evenly over ricotta mixture to cover noodles; sprinkle with 1 cup (250 mL) mozzarella cheese.
5
Repeat steps 2 and 3 then top with remaining noodles and meat sauce; sprinkle with remaining mozzarella and Parmesan cheese.
6
Cover with foil and bake for 30 minutes. Uncover and bake for 10 minutes more. Let stand 10 minutes before cutting.

 



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