This is a reprint (with some elaboration) of the recipe included in our Pastamoré Garlic Chive Lasagna and our Spinach with Roasted Garlic Lasagna packages. In case the package is ripped, or the print is just too small to read, we wanted you to be able to find a copy here. Also, as we use the noodles more, we hope to try some variations. By the same token, if you have tried some different ways to use our noodles, please let us know. We will update this recipe as we learn!
- 9” by 13” baking dish
- 1 package Pastamoré Gluten-Free Lasagna noodles (12 noodles)
- 1 pound ground beef (we like 90/10) or Italian chicken sausage
- 2 (24) ounce jars of your favorite pasta sauce
- 1 (16) ounce container ricotta cheese
- 1 egg
- 2 pounds shredded mozzarella cheese
Preheat oven to 350 degrees.
Cook ground beef or sausage in a sauté pan, medium heat until well browned.
In a large sauce pot, heat pasta sauce to a low simmer. Once the meat is cooked, add to the pasta sauce. Simmer for about fifteen minutes to blend flavors.
In a small bowl, mix egg with ricotta cheese. Set aside.
Assemble the lasagna: Spread a small amount of pasta sauce on the bottom of the baking dish. At this point, the layering begins, three times: noodles, ricotta mixture, sauce, and mozzarella – repeat.
Arrange 4 lasagna noodles evenly on bottom of baking dish. Using a spoon, dollop one third (4 to 6 spoonful’s) of the ricotta mixture on the noodles and spread as evenly as you can.
Using a ladle, cover the noodles completely with a layer (again, one third) of the pasta sauce. Sprinkle one third (about 10 ounces, the top layer can be a bit heavier) with shredded mozzarella cheese.
Repeat the layers, three times total, finishing with the mozzarella.
Cover with non-stick foil and cook for 30 minutes. Remove the foil and cook for an additional 30 minutes. Total cook time is one hour. Remove from oven and let rest uncovered for 15 minutes. Cut into portions and serve.
Serves 8 generously.