Vegetarian Gluten Free Lasagna
Ingredients
- 3/4 cup raw lentils
- 1 onion, chopped
- 6 oz tomato paste (1 can)
- Tomato sauce (1 can)
- 1 tbsp dried oregano
- 2 tsp garlic powder
- 2 tsp salt
- 1/4 tsp black pepper, ground
- 1 tbsp sugar
- 6 oz ricotta cheese
- 6 oz cottage cheese
- 1/2 cup parmesan cheese
- 3/4 box gluten free lasagna noodles (12 noodles)
- 1 pound mozzarella cheese, shredded
Directions
In a large skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, tomato sauce, oregano, garlic powder, salt, pepper, and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 15 mins.
While sauce is simmering, blend ricotta cheese, cottage cheese, and Parmesan until smooth. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (176 degrees c)
Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 or 4 noodles. Cover noodles with one third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 or 4 noodles and remaining sauce.
Bake in preheated oven 30 minutes (If above has been refrigerated before cooking, extend time to 45 minutes). Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
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