Gluten Free / Dairy Free Lasagna

Ingredients:

• 1 pkg Gluten Free Lasagna Noodle 
• 1 pkg Daiya Mozzerella style Shreds
• 6 tsps Gluten/Dairy Free Ricotta
• 1 lb Pkg Giametti Ground Italian Sausage
• 1 jar Priano (Aldi's brand) Tomato Basil Sauce

Prep

As I said above I used Daiya Mozzarella and this recipe to make a gluten/dairy free ricotta, which needs a few hours to set before use, so plan ahead.  

I used my Pasta Boat (I love it) to cook the lasagna pasta, but you can cook it however is convenient for you.  I just figured it could micro while I was cooking the meat and didn't have to keep an eye on it. :-)

I broke the meat up and placed it in a large skillet with some garlic garlic and Italian seasoning (my two faves) and covered for about 5 min (or until you hear it really start to sizzle) I then start flipping it around and break it up some more if needed, making sure I brown up all sides. Total cook time is about 15 - 20 min, depending on how high the heat, I use low heat so as now to burn it and to let seasoning flavor and extra fat burn out.

Directions

1.Once pasta and meat are cooked, using a 8x8 or 9x9 baking pan, spray with cooking spray. (I use olive oil spray.)

2. Lay a thin layer of pasta sauce.

3. Then place side by side 3 pieces of pasta.

4. Place 6 teaspoon of of ricotta, evenly spaced (basically two on each piece of pasta)

5. Sprinkle liberally (as to your taste) mozzarella.

6. Sprinkle meat liberally.

7. Cover with pasta sauce.

8. Repeat steps 2 - 7 one more time.

9. Place one last layer of 3 pieces of pasta, cover with last of pasta sauce and sprinkle with Mozzarella.

10. Cover with foil, Preheat oven to 350* F and cook for 40 min or until hot.

We enjoyed it!