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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My entire family loves this lasagna. We started making it this way after my husband discovered he needed a gluten free diet. If you want to make this gluten free be sure to watch the brand of products you use. I will not list specific brands because gluten free products change often. I was able to easily find regular products that are gluten free instead of having to shop at a specialty store. Ingredients:
3 cups cold cooked rice |
1/2 cup grated parmesan cheese, divided |
2 tablespoons grated parmesan cheese |
2 beaten eggs |
1/2 cup cottage cheese |
8 ounces low-fat ricotta cheese |
32 ounces spaghetti sauce |
1 cup cooked ground beef |
Directions:
1. Add eggs and 1/4 cup parmesan cheese to rice. Set aside.
2. Combine 1/4 cup parmesan cheese and cottage cheese. Set aside.
3. Add sauce to meat mixture, heat.
4. Spoon 1 cup rice mix into pammed glass pan, cover with 1/2 of cottage cheese mix, 1/3 sauce and 1/2 ricotta. Repeat, topping with sauce and 2 tablespoons grated parmesan.
5. Cook 20 minutes at 375 degrees. Cook longer if it is in a dense pan.
6. If desired, you can freeze and bake at a later date.
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