“This is the lasagna recipe that I have used for years. I like the fact that you don't have to cook the noodles first. Found this in one of those cookbooks that you find at the check out stand. My recipe is getting tattered and worn so I thought I would post it here for safe keeping. Cooking time does not include setting overnight. I've posted the recipe to be gluten free, but you could easily use regular noodles in place of the brown rice lasagna.”
READY IN:
1hr 35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown ground beef in a large skillet; drain well.
  2. Add spaghetti sauce and water and blend well; simmer 5 minutes.
  3. In a medium bowl, combine ricotta, chives, oregano and egg and mix well.
  4. In bottom of ungreased 13x9 baking dish or lasagna pan, spread 1 1/2 cups of meat sauce.
  5. Top with half of the noodles, half of the ricotta cheese mixture and half of the mozzarella.
  6. Repeat with remaining noodles, ricotta cheese mixture and mozzarella.
  7. Top with remaining meat sauce.
  8. Sprinkle with Parmesan cheese.
  9. Cover and refrigerate overnight.
  10. Heat oven to 350 degrees.
  11. Uncover baking dish and bake for 50-60 minutes or until noodles are tender and casserole is bubbly.
  12. Cover: let stand for 15 minutes before serving.

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