April 18, 2011

Healthier Fabulous Lasagna! (Gluten Free Option)



This is my version of "The Best Lasagna. Ever"! I wanted to make it healthier and make a few changes to make it simple, yet healthy. This time when I made it, I was making it for a friend who is off gluten at the moment. So I made it with rice lasagna noodles instead of the regular noodles. You can make it either way. If you want it gluten free, you can use De Boles noodles that you don't even have to boil making this recipe even easier! I don't want to boast... but this lasagna is delicious!!! Even your little ones will like it. James doesn't have teeth yet and even he enjoyed it!

Ingredients

  • 1-½ pound 4% fat Ground Beef
  • 2 cloves Garlic, Minced
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 4 Tablespoons Dried Italian Seasoning
  • 1 teaspoon Salt
  • 3 cups fat free Cottage Cheese
  • 2 whole Beaten Eggs
  • ½ cups Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Italian Seasoning
  • 1 teaspoon Salt
  • 1 cup Shredded Light Mozzarella Cheese
  • 1 package (10 Ounce) Lasagna Noodles
  • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef and garlic. Cook over medium-high heat until browned. Drain any fat, if desired. Add tomatoes, tomato paste, 2 tablespoons of Italian seasoning and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.



In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons Italian seasoning, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked). Or if using non-boil noodles, you get to skip this step J



To assemble:


Arrange 4 lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with half of the mozzarella. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan and mozzarella.


Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 30 minutes, or until top is hot and bubbly.

2 comments:

  1. when are you going to start making me food and bringing it over?!

    ReplyDelete