No-Layer Lasagna
Ingredients
- 1 (12-oz) pkg gluten-free bow-tie pasta (or use penne)
- 1 lb ground Italian pork sausage
- 1 lb ground beef
- 1 onion, chopped
- 2 (24-oz) jars tomato and basil marinara sauce
- 1 Tbsp Italian seasoning
- 1 (15-oz) carton ricotta cheese
- 1 large egg
- 1 (16-oz) pkg shredded mozzarella cheese, divided
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain.
- Meanwhile, cook sausage, beef, and onion in a large Dutch oven over medium heat until beef is browned and crumbly; drain and return to pot.
- Stir in pasta sauce and Italian seasoning. Bring to a boil, reduce heat, and simmer 5 minutes. Season with salt and pepper to taste. Stir in pasta.
- Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
- Stir together ricotta, egg, and 2 cups mozzarella. Season lightly with salt and pepper. Spread over mixture in baking dish. Top with remaining meat mixture and 2 cups mozzarella.
- Bake 30 minutes or until hot and bubbly.
Gluten Free Meal Plan
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