Skinny Gluten Free Chef's Favorite Lasagne Recipe

I've been making this recipe for many years and it always comes out wonderful.  Thank God for Tinkyada noodles so that we can still enjoy this heartwarming dish that fills the house with the most wonderful scents of home and family. 

 Gluten Free noodles are great but don't overcook.  They will cook a little more in the oven

Even if you don't like cottage cheese you will like it in this recipe!  I don't think my husband even suspects what it is  :)

 McCormicks minced garlic is so easy and gluten free. 

 The secret is in the sauce!  Make sure it's thick and full of flavor.  I use a wonderful Italian spice blend

 Start your layers with the meat, then noodles, cheese, meat and you're almost done!

Hope you enjoy my family recipe for Gluten Free Lasagne!  I made it skinnier by cutting back on the cheese and adding in ground turkey to my meat mixture.   hugs!

Skinny Gluten Free Chef's Favorite Lasagne Recipe

Ingredients:

• 1 tablespoon extra virgin olive oil
• Meat mixture:
• 1-1/2 pounds lean Ground Beef, Chicken, turkey and pork.  I like a combination
• 2 cloves Garlic, Minced or I use McCormicks
• 1 onion, diced
• 1 can (28 Ounce) Crushed or Stewed Tomatoes
• 1 can (6 Ounce) Tomato Paste
• 2 Tablespoons gluten free Italian Dried spices  (or Oregano and Basil)
• 1 teaspoon sugar
• Salt and pepper to taste
• Cheese mixture:
• 1 (24 Ounce) container of Lowfat Cottage Cheese
• 1 egg
• 1/2 cup Grated Parmesan Cheese
• 2 Tablespoons fresh Parsley
• 2 Tablespoons Italian Dried spices
• Salt and pepper
• Additional ingredients:
• 1/2 pound sliced or grated Mozzarella Cheese  ( I like a combination of  Mozzarella/Gruyere)
• Grated Parmesan or Mozzarella for top
• 1 package (10 Ounce) Tinkyada Gluten Free Brown Rice Lasagne Noodles- undercooked
• (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Instructions:

1. Bring a large pot of water to a boil.  Add salt and olive oil to the water
2. In a large skillet add a little olive oil, saute onion, then add ground beef (meat mixture) and garlic. Cook over medium heat until browned. Drain the fat. 
3. Add tomatoes, tomato paste, spices, sugar and a little salt and pepper. The sauce mixture should simmer uncovered until thick for apx 20-30 minutes while you are working on the other steps.
4. In a medium bowl, mix cottage cheese, egg, grated Parmesan,  spices and parsley, and a dash of salt and pepper. Stir together well. Set aside. 
5. Cook lasagne until just before“al dente”.  I undercook by apx 4-5 minutes per package instructions. 
6. To assemble:  You can do two or three layers.  Just make each layer even.  Put a thin layer of meat in the bottom of a deep baking pan, arrange 4 cooked lasagne noodles on top,overlapping if necessary. Spoon some of the cottage cheese mixture over the noodles. Spread evenly. Cover with a thin layer of the mozzarella/gruyere cheese. Spoon and spread some of the meat/sauce mixture over the top.  
7. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan or Mozzarella.  I like to make two pans and freeze one for another day.
8. Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for apx 30 minutes, or until hot and bubbly.