Lasagna (yes, lasagna)

By awright0511

Ingredients

• 1 lb. Tinkyada GF Brown Rice Lasagna
• 3 cups tomato sauce
• 1 lb. ground beef (optional)
• 1 medium yellow onion, diced (optional – goes with the ground beef)
• 2 tablespoons olive oil (optional – goes with the onion)
• 1 lb. shredded cheese (mozzarella works well)

Preparation

Step 1

1. Cook the lasagna noodles according to package directions, but make sure they’re al dente. Err on the side of caution. The secret is to make them in a BIG pot of water so they all float around separately. Remove them from the pot when cooked and lay them out on towels & set them aside.

2. Optional step: Saute diced onions in a hot pan with the olive oil until translucent (about 7 minutes). Add the ground beef and cook until browned (less than 10 minutes). If you prefer, saute other vegetables with the onions instead of beef – or in addition to the beef. The sky’s the limit.

3. Combine the (optional) beef with 2 cups of tomato sauce.

4. Preheat the oven to 350 degrees.

5. In a 13″x9″ pan, layer like so: spoon tomato sauce to cover the bottom of the pan, then place 3 lasagna noodles down, cover them with meat sauce (or just regular sauce, or vegetable sauce, if you omitted beef), and add a bit of tomato sauce to ensure they cover the noodles entirely. Top with cheese. Continue layering noodles, sauce & cheese until done. End with a layer of cheese.

6. Place pan in oven on the middle rack and bake until the cheese is melted and the sauce is bubbling, about 25 minutes. Slice & serve.