Lazy Lasagna

Lazy Lasagna


From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 12 oz. of your favorite gluten-free sausage, hamburger meat or ground poultry.
  • Onion and garlic powder (OR 1 medium onion, 2 peeled and crushed cloves of garlic and 1 red or green pepper, finely chopped)
  • 2 cups of homemade tomato sauceGluten-Free Lazy Lasagna
  • 6 oz. (about ½ a carton) of mushrooms, cleaned and quartered (add more or less according to your preferences)
  • 2 tbsp gluten-free ketchup
  • 8 oz. package of gluten-free ziti or penne, cooked and drained.
  • 4 oz. cream cheese (1/2 of 8 oz. brick) – lite is ok
  • 1 cup sour cream (8 oz. carton) – lite is ok (or use low fat yogurt)
  • 1 cup ricotta cheese – lite is ok
  • 1 cup mozzarella cheese – lite is ok

Directions:

1. Preheat oven to 350 degrees.

2. Brown meat in pan and add onion and garlic powder (or onion, garlic and pepper). If using turkey, you may need to add 2-4 tbsp olive oil so meat doesn’t stick as you brown it.

3. Add mushrooms, tomato sauce, and ketchup. You can add chopped raw carrots or a can of sweet corn to extend meat.

4. Bring to a boil, cover, reduce heat and simmer for 25 minutes.

5. In a large bowl, mix together cream cheese, sour cream and ricotta. Stir in cooked, drained pasta.

6. In a 9”x13” pan, layer half of the cooked meat sauce, cheesy pasta, meat sauce and finish with last half of pasta. Sprinkle top with mozzarella.

7. Bake for 20-30 minutes until cheese is light golden brown and sauce is bubbly. Increase cooking time to about 45 minutes if chilled from fridge.


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