Tuesday, August 14, 2012

GF Lasagna

After being with my Mom for five weeks and eating her delicious cooking, I have been inspired to try some new recipes and venture away from my norm.

I made a really yummy GF lasagna tonight for dinner. I forgot to take pictures but here is the recipe. I just substituted the wheat noodles for GF noodles. I love Tinkyada GF pasta. It's not sticky and really has the best texture. It is more expensive but I think it is worth it. I found these at Publix. Whole Foods also carries them. I believe most of the higher end grocery stores do.
Tinkyada Brown Rice Lasagne with Rice Bran, 10-Ounce Boxes (Pack of 12) 

Here is the link to the Recipe


  • 1 pound lean ground beef
  • 1 onion, chopped
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 (28 ounce) jar spaghetti sauce
  • 1 (16 ounce) package cottage cheese
  • 1 pint part-skim ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 1 (16 ounce) package lasagna noodles
  • 8 ounces shredded mozzarella cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
  3. In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
  4. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
  5. Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

1 comment:

  1. Yummy! Glad it turned out so well. As a kid we got to chose our favorite dinner for our birthdays and lasagna was usually mine!
    I can make it GF, now I've got to learn how to make it nightshade free!!