Gluten Free Lasagna- my Mom’s recipe

My favorite pre-gluten free days food was lasagna. It was my favorite breakfast, lunch, and dinner. My moms lasagna, specifically. So good! I’ve never tasted another lasagna like it and so since I grew up on my mom’s, I think hers is how lasagna is really supposed to taste. 

A little background on my mom’s lasagna: When my mom had a baby (I think it was my 23 year old sister, so this recipe has been in our family for awhile now) 3 neighbors brought her dinner. And all 3 were lasagna. At least lasagnas can taste different depending on the recipe. So my mom chose her favorite of the 3 and asked that neighbor for her recipe. It’s the only one she’s used since. And it is GOOD!

Thank goodness for gluten free lasagna noodles, so I can still have my mom’s lasagna on occasion! When I make this I make one casserole dish for me and one casserole dish for my family. They all share it and I eat mine over the next week for lots of meals. Yum. It’s also freezable, so if you’re not into eating the same thing for every meal for a week, I suggest you do that.

The gluten free lasagna noodles I used were Tinkyada, which is a good pasta brand,

but even still the noodles fall apart easily (this is what’s left after I used the big pieces):

So I just used the biggest pieces first and then put the smaller pieces together like a puzzle. Still turned out delicious!

My kids love this too, so next time I’ll add some finely chopped spinach to the sauce to sneak in some extra nutrition for them (they won’t eat salad).

Here’s the delicious recipe (I actually double the sauce part (from garlic powder to water) because I like lots and lots of sauce):

Gluten Free Lasagna

Ingredients:

• 1 lb hamburger (browned and drained)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp rosemary
• 2 cans tomato paste
• 2-3 cups hot water (this depends on how runny you want it- I like it kind of “soupy,” my husband prefers it less so)
• 1 pkg. gluten free lasagna noodles
• 1 carton cottage cheese (a small one is probably enough, but I usually get a big one because I like a lot and would rather have extra than not enough)
• mozzarella cheese (a lot!)

Directions:

1. Mix all ingredients except noodles, cottage cheese, and mozzarella in pan
2. Simmer 30 minutes
3. Cook noodles
4. Layer: sauce, noodles, carton of cottage cheese, mozzarella, sauce, noodles, sauce, mozzarella
5. Bake 30 minutes at 350 degrees

Enjoy! And let me know if you try it. So far everyone I’ve ever served this to has at least had seconds, and often thirds.