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Gluten Free Lasagna Casserole

Forum: 2013 Playroom


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February 22nd, 2013, 03:56 PM
ThaiSpice's Avatar Platinum Supermommy
Join Date: May 2009
Location: AR
Posts: 19,829

1 pound of ground beef
1 box of Ancient Harvest Quinoa Rotelle (8 ounce)
2 cups shredded Mozzarella Cheese
1 cup Cottage Cheese
3/4 cup grated Parmesan Cheese
2 cans of tomato sauce (8 ounce each)
1 teaspoon dried Oregano
1 teaspoon dried Italian Seasoning
1/2 teaspoon dried Basil
1 medium sweet vidalia onion (diced)
1 teaspoon garlic salt
1 tablespoon vegetable oil (for boiling the noodles)
salt and pepper to taste


Begin by bringing about 5-6 cups of water to a boil, with a pinch of salt and a tablespoon of vegetable oil. Add the pasta when it comes to a boil and stir. Boil for double the time specified on the box. The water will turn yellow, this is normal.

Next brown the ground beef with the onion.

When the onion is softened and the beef is browned, add the tomato sauce, and the spices. Stir in and bring to a boil.

When the noodles are done, drain and rinse them in a strainer then dump into the bowl.

Next dump in the sauce and ground beef mixture. Stir together.

Add most of the mozzarella cheese and stir in. Keep some back for the topper.

Next, add the cottage cheese and stir in well.
Next add most of the parmesan cheese and stir in well. Keep some in reserve for the topper.

When all the cheeses are stirred into the mix. Flatten down the top and sprinkle it with the remaining mozzarella and parmesan.

Cover and bake for a minimum of 30 minutes up to 1 hour at 350 degrees.

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