Now She's Done it! Gluten-Free, Skinny, Lasagna!

Ok...this one is good...yum...and no guilt!! Woo hoo!

Gluten-Free, Skinny Lasagna!

1 Box Boles Rice Lasagna Noodles

1 lb. Organic ground beef-4% fat

2 lbs. Low-Fat Mozzarella Cheese-shredded

16 oz. Low-Fat Ricotta Cheese

1 jar Italian Red Sauce

1 12 oz can Diced Tomatoes

1/4 cup Red Wine

2 eggs

1 Tbsp. dried Oregano

1 Tbsp. dried Basil

Pinch of Sea Salt

Dash of Pepper



Directions:

Preheat oven to 300 deg F.

Brown ground beef in skillet and chop into fine pieces. Add jar of sauce, stir, and simmer 20 minutes, covered. Add 1 cup water and stir, prior to assembly of lasagna.

In bowl, combine eggs, cheeses (leaving out approximately 2 cups of Mozzarella for topping), herbs, salt, and pepper. Mix well.

Noodles: boil and strain per package directions if required. (Some are sold as oven-ready and no boiling required) 

Assembly:  in large baking pan, stone preferred for even heating, lay thin amount of sauce across bottom. Add single layer of noodles, then cooked meat sauce, and smooth over a layer of the cheese. Add another layer of noodles, more cheese, then noodles, then meat sauce. If enough noodles, add more, then pour over the Diced Tomatoes over the top of entire pan, ensuring all is smothered.  Top with remaining 2 cups of mozzarella cheese.  Bake 1 hour @ 350degrees. Test center with fork to ensure all is melted. Serve warm.

La Dolce Vita! (The Good Life!)

XOXO