Lasagna

Amber Lee (GF Utah group)

1 pound ground beef or sausage
1 jar spaghetti sauce
3 cups shredded mozzarella cheese
16 ounce package ricotta cheese
1/4 cup shredded Parmesan cheese
2 large eggs

2 Tbsp parsley flakes
1/4 tsp pepper
12 gluten-free lasagna noodles, cooked

1. In a large skillet, brown the ground beef or sausage. Drain the grease. Add to spaghetti sauce and set aside.
2. In a small bowl, mix together the ricotta cheese, Parmesan cheese, eggs, and pepper.
3. In the bottom of a 9x13-inch baking pan, spread 1 cup of the meat sauce. 
4. Layer 4 lasagna noodles, half of the ricotta cheese mixture, 1 cup of the meat sauce, and 1 cup mozzarella. Repeat layering one time.
5. Top with 4 lasagna noodles, 1 cup meat sauce, and 1 cup mozzarella. Cover with aluminum foil.
6. Bake at 350 F for 45 minutes. Uncover and bake 10 minutes more. Let stand 10 minutes before serving.