We are an extremely busy family and I try very hard to have dinner together every night. I am always in search of easy dinner ideas that are quick and allow us to have leftovers. We try to have leftovers 2-3 times per week and having to cook less, but have good food for my family is important to me.
I love lasagna, but since going gluten free, I have had a hard time finding a recipe I like. Also, finding gluten-free lasagna noodles in my city is almost impossible! I tried ordering them online once and ended up with a whole bunch of broken lasagna noodles, and honestly I hate cooking and messing with lasagna noodles.
I found a recipe for a quick and easy lasagna bake that used gluten-free noodles instead of lasagna noodles. This recipe was right up my alley and I was excited to try it. This recipe has become a favorite in our household and I am thrilled to share it with you.
I hope you enjoy this recipe as much as we do!
Simple Gluten-Free Lasagna
- 1 pound Ground Beef
- 1 pound Gluten-Free Rotini
- 32 ounces Pasta Sauce
- 24 ounces Cottage Cheese
- 1/2 cup Grated Parmesan Cheese
- 1 1/2 teaspoons Italian Seasoning
- 2 cups Shredded Mozzarella Cheese
Preheat oven to 375°F.
Cook the gluten-free pasta al-dente following the package directions.
Brown the ground beef in a skillet and drain the excess fat.
Mix together the cottage cheese, Parmesan cheese, and Italian seasoning.
Spread just enough pasta sauce on the bottom of a casserole dish to cover it. Dump the cooked pasta into the dish and sprinkle the ground beef over the top.
Pour the pasta sauce over the top.
Spread the cheese mixture over the top. Sprinkle with the mozzarella cheese.
Bake for 20 minutes or until the cheese is melted.