This lasagna is a snap to make, and so delicious. Even better with gluten free lasagna noodles because you don’t pre-cook them!
1 – 24 oz jar Ragu (vegetable type)
1 – 24 oz. jar Ragu (Old World style)
1 lb. ground beef or turkey
1 lb. Jimmy Deen breakfast sausage in the large roll or turkey sausage
1 box lasagna noodles – Gluten free is best (I used Tinkyada)
15 oz. cottage cheese
12 oz. grated mozzarella cheese
4 oz. grated parmesan cheese
2 eggs, lightly beaten
1/4 c. chopped parsley
Salt and pepper
2 t. Italian seasoning
1/2 t. salt
Preheat oven to 350 degrees.
USE GLUTEN FREE NOODLES RAW – DO NOT PRE-COOK
Saute beef and sausage until no longer pink.
Drain off fat.
Add both jars of Ragu and simmer about 10 minutes.
In a mixing bowl, beat eggs, add cottage cheese, 4 oz. mozzarella, 2 oz. parmesan, parsley, Italian seasoning, and a dash of salt and pepper.
Spray 9×13 dish with cooking oil spray.
Add about 1 cup of sauce.
Layer 3 lasagna noodles
Spread out half of egg and cheese mixture
Layer about 2 c. of sauce
Layer 3 lasagna noodles
Spread out remaining egg and cheese mixture
Layer about 2 cups of sauce
Layer 3 lasagna noodles
Top with final layer of sauce
Sprinkle with 4 oz. mozzarella
Sprinkle with remaining 2 oz. parmesan
Cover tightly with foil
Bake for 45 minutes.
Remove foil and sprinkle with remaining 4 oz. mozarella cheese
Cook until cheese is melted.
Let rest at least 20-30 minutes before serving, to set up.
