Copyright © 2002
by Amber Lee.
1 pound ground beef
1 jar spaghetti sauce
3 cups shredded mozzarella cheese
16 ounce package ricotta cheese
1/4 cup shredded Parmesan cheese
2 large eggs
2 Tbsp parsley flakes
1/4 tsp pepper
12 gluten-free lasagna noodles, cooked
In a large skillet, brown the ground
beef or sausage. Drain the grease. Add to spaghetti sauce and set aside.
small bowl, mix together the ricotta
cheese, Parmesan cheese, eggs, parsley, and pepper.
In the bottom of a 9x13-inch baking pan, spread
1 cup of the meat sauce.
lasagna noodles, half of the ricotta cheese mixture,
1 cup of the meat sauce, and 1 cup mozzarella. Repeat layering one time.
Top with 4
1 cup meat sauce, and 1 cup mozzarella. Cover with aluminum foil.
Bake at 350 F for 45 minutes. Uncover and bake
10 minutes more. Let stand 10 minutes before serving.