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