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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Janet Evans
  • 1 (10 ounce) box gluten-free lasagna pasta
  • 1 lb. extra lean ground beef
  • 12 ounces mozzarella cheese
  • 4 ounces cheddar cheese
  • 1 egg
  • 1 (16 ounce) container ricotta cheese
  • 1 (16 ounce) jar gluten-free spaghetti sauce
Preheat oven to 350 degrees.
While the pasta is cooking according to package directions, brown the meat in a heavy frying pan and grate the cheeses. Add the egg to the ricotta cheese and blend together.
In a shallow 9- by- 13-inch baking dish, pour a little sauce on the bottom and cover with a layer of lasagna pasta. Spread half the ricotta mixture over the noodles, half the meat and half the mozzarella. Spread about 1/3 of the sauce. repeat the layers again, ending with the pasta and remaining sauce. Top with cheddar cheese.
Bake about 30 minutes, until the sauce bubbles around the edges. This can be made ahead and baked just before serving or it can be frozen before or after baking.
from The Gluten-free Gourmet
(This recipe was contributed as part of a "Cook of the Week" feature.)

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