Gluten Free Classic Lasagna
Recipes
This classic no boil lasagna recipe is sure to please. Hearty layers of cheese and tomatoes layered baked to bubbling perfection-the ultimate comfort food!
Ingredients
- 9 oz. jovial Gluten Free Brown Rice Lasagna
- 2 jars of jovial Crushed Tomatoes
- 4 tbsp. jovial Reserve Extra Virgin Olive Oil
- 1/2 tsp. garlic powder
- 1 tsp. dry basil
- 1 tsp. dry oregano
- 15 oz. ricotta cheese
- 2 eggs
- 12 oz. shredded mozzarella cheese
- 4 oz. grated Parmesan cheese
- salt to taste
Instructions
- In a medium bowl mix tomatoes, oil, garlic powder, spices and salt to taste.
- In another bowl, combine eggs and ricotta cheese.
- Cover the bottom of a 9” x 13” lasagna pan with 1 cup of the tomato mixture.
- Spread 1/3 of ricotta on four uncooked lasagna noodles and layer the pan.
- Cover with 1 cup of the tomato mixture, 3/4 cup of mozzarella and 1/4 cup of Parmesan cheese.
- Repeat steps 4 and 5 two times.
- Layer the top with remaining noodles, tomato, mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake at 375°F for 50 minutes.
- Uncover and pat down the noodles gently to flatten the top. Bake uncovered for 10 minutes until brown.
Tips
If you’d like to make a traditional boil and bake lasagna, boil the noodles for 4 minutes and bake for 45 minutes.
