Written by Sandy Punia
Prep time: 15 Min
Cook time: 45 Min
Serves: 6
Ingredients
12 pieces Catelli gluten free lasagne
1 tbsp olive oil
1/4 tsp Salt
1/4 tsp pepper
1 lb (500 g) ground beef, chicken or turkey
3 cups pasta sauce
1/2 cup warm water
1 tub (475 g) ricotta cheese
1 egg, lightly beaten
1/2 tsp dried basil
1/2 tsp oregano
4 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
- Heat oven to 375’F. In a large skillet, heat oil over medium heat. Cook ground meat with salt and pepper for 4 to 6 minutes. Remove meat from heat and drain.
- Stir in pasta sauce and water.
- In a bowl, stir together ricotta cheese, egg, basil and oregano.
- Spread 1 cup (250 ml) meat sauce in the bottom of a 13 x 9 inch (3.5 L) greased baking dish.
- Place 4 pieces of uncooked noodles 2 x 2 over sauce; pieces should not overlap.
- Spread half of the ricotta mixture (about 1 cup/250 ml) evenly over the noodles. Spread 1 cup (250 ml) of meat sauce evenly over the ricotta mixture to cover the noodles; sprinkle with 1 cup (250 ml) of mozzarella cheese.
- Repeat steps 5 and 6, then 4 with remaining noodles and meat sauce; sprinkle with remaining mozzarella and Parmesan cheese and any other seasonings.
- Cover with foil and bake for 30 minutes. Uncover and bake for 10 minutes. Let stand for 10 minutes before cutting.