Gringa's GF Lasagna aka The BEST Lasagna. Ever.

Last week we surprised my in-laws down in the Dominican Republic. We've now been up in NYC since November, so we weren't complaining to head down to the sun for a week. And let's just say, there were lots of happy tears during the surprise! My mother in law, Amalia said the only thing she has missed (besides her grandson) is my lasagna. So obviously had to make it! 


Ingredients:

• 1-1/2 pound Ground Beef
• 1 pound Hot Breakfast Sausage
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Whole Tomatoes
• 2 cans (6 Ounce) Tomato Paste
• 2 Tablespoons Dried Parsley
• 2 Tablespoons Dried Basil
• 1 teaspoon Salt
• 3 cups ricotta cheese
• 2 whole Beaten Eggs
• 1/2 cup Grated (not Shredded) Parmesan Cheese
• 2 Tablespoons Dried Parsley
• 1 teaspoon Salt
• 1 pound Sliced Mozzarella Cheese
• 1 package of Gluten Free Lasagna Noodles (I use DeBoles)
•  (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

In a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat.  Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you prepare the rest.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.

I prefer to use the oven ready GF lasagna noodles, but if not, cook your noodles. 

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan. 




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