Gluten Free Lasagna!

Tinkyada makes a brown rice lasagna noodle that works just perfectly for homemade lasagna. We made it the other night and I literally could not taste the difference in the noodles at all. It turned out delicious. I also recently discovered the key to any lasagna recipe is mixing cottage cheese with the ricotta. It makes it easier to spread the layers, and it really adds a lot of moisture as well.

I made mine meatless, and made a meat-sauce on the side. Feel free to add ground beef to your sauce (to layer) if you prefer.

What You Need:

1 Box Tinkyada Lasagna Noodles
2 Jars Pasta Sauce (I used Classico Sweet Tomato Basil)
15 oz ricotta cheese
1 1/2 cups small curd cottage cheese (I used low-fat, worked fine)
2 cups mozzarella cheese
1 tsp basil
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder

What You Do:


1. Cook noodles according to box instructions. Make sure not to over cook.
2. Drain and rinse noodles.
3. In a 9 x 13 pan, layer bottom of pan with a layer of tomato sauce.
4. In a medium bowl combine ricotta, cottage cheese, basil, oregano, onion powder, garlic powder, and 1/2 cup mozzarella.
5. Cover the layer of sauce at the bottom of the pan and make a layer of noodles across the pan.
6. Cover noodles with: cheese mixture, some mozzarella cheese, and then tomato sauce. Add more noodles to the top of the layer.
7. Continue layering in this pattern. For the top layer, simply top noodles with tomato sauce and remaining mozzarella cheese.
8. Cover with foil and bake at 350 for 35 minutes.
9. Remove foil and bake an additional 10-15 minutes or until cheese is melted on the top.

Enjoy! It's delicious! No one will know the difference in this pasta.