This month’s recipe is a family favorite! It comes from our family friend Kay; it is really simple to make. I thought this meal would be perfect for this time of year; fall is here and cold nights are coming.
This recipe will work with any kind of lasagna noodle you prefer: regular, wheat or gluten free. We have found gluten free lasagna noodles, but our grocery store only seems to carry them on rare occasions, so we have found a better alternative. Our favorite way to eat this dish is to cook an entire box of Gluten Free Penne and layer it as the lasagna noodles. It is easier to eat and the penne is always at our grocery store. We also like to add extra cheese.
My parents and I love gluten free pastas because we cannot taste the difference between gluten free vs. regular pasta. Our neighbor Heidi asked for the recipe after we took it to her; Heidi’s husband (who does not eat gluten free) loved this dish.
I hope you fall in love with this delicious meal. We love to serve big helpings of lasagna with salads topped with fruit or mixed vegetables. (Before I was gluten free we used to have garlic bread or sliced French bread topped with butter).
1 pound ground beef
1 small jar spaghetti sauce
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1 pint cottage cheese
10 long lasagna noodles cooked (1 box of gluten free penne)
Brown ground beef in skillet. Add spaghetti sauce.
In a casserole dish layer the ingredients:
½ Meat and sauce mixture
5 cooked noodles (half of the penne)
Sprinkle cheddar and mozzarella cheese
5 cooked noodles (the remaining penne)
The rest of the meat sauce
Sprinkle with parmesan cheese
Bake covered at 350 for 30 minutes. (This recipe is great as leftovers! It is even better made the night before and left in the fridge.)