We love lasagna at our house, but truth be told, I don’t make it very often because it’s so labor-intensive. But sometimes, it’s just worth the effort! I decided to try lasagna a little differently; I was hoping it wouldn’t be as laborious, but it is. However, I am thrilled with the results, and so is my family! So every once in a while, when you have a little more time to devote to dinner, this is fabulous. And get the family involved — kids can sprinkle the cheese on and help roll up the noodles — and many hands make the process quicker . . . usually.
What you need:
1 1/2 pounds ground beef, venison or turkey
1 1/2 jars GF spaghetti sauce
Gluten-free lasagna noodles
Regular lasagna noodles
1 large tub cottage cheese
3/4 cup Parmesan cheese
1 tablespoon parsley
1 teaspoon oregano
1 teaspoon basil
1 2-cup bad shredded mozzarella cheese
Preheat oven to 350 degrees.
Now remember, I’m feeding 3 gluten-free people and 3 non-gluten-free people, so I boiled GF lasagna noodles first, then patted them dry carefully and laid them on a cutting board. (Don’t over cook noodles — cook until almost done — they will cook more in the oven.) (While I was putting together the GF Lasagna Roll-Ups, I boiled the regular noodles.) Boil as many noodles as you think you’ll need (I made 3 each for my husband and teenage boys, 2 for me and 1 for each of my younger kids. Then I made 1 or 2 extra in case someone wanted more or for lunch leftovers!) Brown the meat while the noodles are boiling; drain then add 1 jar spaghetti sauce & heat through.
Mix Parmesan cheese & spices in separate bowl.
On each noodle, spread about 3 tablespoons meat/sauce mixture followed by 2 tablespoons cottage cheese (spread it out), sprinkled with 1 teaspoon Parmesan cheese mixture and finally some mozzarella cheese. Carefully roll up and place in prepared pan (sprayed with cooking spray). If you’re doing both GF and regular noodles, 2 separate pans is important (each 8×8 or 9×9 casserole dishes — or 2 9×13 pans would work too).
Spread 1/4 jar spaghetti sauce on top and some mozzarella cheese.
Follow same procedure with the regular noodles.
Bake at 350 degrees until heated through (about 25-30 minutes) and cheese is melted.
I think the trickiest thing about this recipe is gauging how to spread out the ingredients evenly between the GF and regular dishes — but if you just try to keep it half and half, it works out fine. ENJOY!