Gluten-Free Lasagna
Have you recently began eating healthy and think that you can no longer eat lasagna. Why that’s absurd! 😄 The fun thing about this recipe, is you can still enjoy lasagna and stay within your clean eating lifestyle. Not to mention, kids like it. We have six of them, and they’re not shy to critique my cooking.
Ingredients:
• 2 pounds grass fed beef
• 2 9.5 ounce jars of organic tomato sauce
• gluten-free rice lasagna no boiling noodles
• 1 32 ounces part skim ricotta
• 2 eggs
• 1/2 bag of part-skim mozzarella cheese
• 1 bag extra sharp cheese
• 1 tablespoon fresh thyme
•. 1 teaspoon dried oregano
• 1/4 shredded Parmesan cheese
Instructions:
1. Brown & ground 2 pounds of grass fed beef
2. Mix two eggs, ricotta cheese, 1/4 cup of Parmesan, thyme and oregano in a large bowl.
3. In a 9 x 13 casserole dish lightly cover the bottom with tomato sauce.
4. Time to layer up. Noodles, ricotta, beef, sauce.
Repeat.
Top with noodle.
Cover with sauce.
Then sprinkle mozzarella and sharp cheddar cheese on top.
5. Bake uncovered at 350° for 45 minutes.
Check, poke a knife through to see how the noodles feel
. Feel free to add more cheese to the topping to your liking.
Continue to bake another 10 to 15 minutes.
6. Let lasagna set at least 10 minutes before cutting into pieces.
* Be sure to eat this on a day where you've worked out.
* This is a high carbohydrate meal. Especially with the strawberries.
* if watching your fat intake, decrease the amount of cheese.
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Here's to our Journey,
Katie
Katie Osterhoff
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