INGREDIENTS:
1 Lb ground beef
4 Cups Spaghetti Sauce (or 32 ounce jar spaghetti sauce)
2 Cups cottage cheese
3 Cups mozzarella cheese, shredded
2 eggs
1/2 Cup Parmesan cheese
2 Tsp parsley
1 Tsp salt
1 Tsp pepper
9 Gluten free lasagna noodles
1/2 Cup water

DIRECTIONS:
In large skillet, brown ground beef.  Add spaghetti sauce and simmer for 5 minutes.

In large bowl, mix together cottage cheese, 2 cups of mozzarella cheese, eggs, half of the Parmesan cheese, parsley, salt and pepper.

To assemble, spread 3/4 cup of sauce mixture on bottom of 9×13 casserole dish.  Cover with 3 uncooked lasagna noodles, 1  3/4 cup cheese mixture and 1/4 cup sauce.  Repeat layers twice.  Top with noodles, remaining sauce and remaining cheese.  Add 1/2 cup water to edges of pan.  Cover with aluminum foil.

Bake at 350F for 45-60 minutes.  Remove foil and bake additional 10 minutes.  Let stand 10 minutes before serving.

ALLERGEN INFORMATION: Gluten Free