Ingredients:
1 pound ground beef
1/2 pound ground pork
1 can whole tomatoes
1 can tomato paste
2 tsp. garlic salt
1 1/2 teaspoon oregano leaves
1 tsp. basil leaves
2 cups ricotta cheese
1 cup grated parmesan cheese
2 pkgs. Shredded natural mozzarella cheese
12 ounces gluten free lasagna noodles
Directions:
Brown the meat! Drain the fat!
Add tomatoes, break up with fork. Stir in tomato paste, garlic salt, oregano leaves, and basil leaves. Heat to boiling, stirring occasionally. Reduce heat, simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce.
Heat oven to 350 degrees. Stir together ricotta cheese and 1/2 cup parmesan cheese. Set aside 1 cup of the meat sauce and 1/2 cup mozzarella cheese. In ungreased baking pan (13x9 inches) alternate layers of 1/3 each noodles, sauce, cheese, and ricotta cheese mixture.
Spread reserved meat sauce over top, sprinkle with 1/2 cup parmesan cheese. Sprinkle reserved mozzarella cheese across lasagna.
Bake uncovered 45 minutes. Let stand 15 minutes. Cut into 3-inch squares.
Makes 8 servings
