Lasagna

I was having a craving for Lasagna so I decided to try it Gluten-Free. The hardest part is that Ricotta isn't gluten free so I had to find a replacement. In my case it wasn't that hard because as a kid my mom made Lasagna with Cottage Cheese instead of Ricotta. Although my sister told me that her family didn't like Rice Pasta, I tried a different brand than them and really liked it. So here's the recipe, hope you enjoy. The top picture is what the top should look like when the Lasagna is done and the bottom is what it looks liked served. You need to let the Lasagna rest for about 20 minutes before serving to achieve the bottom look.

Lasagna

3 lbs Dean's Small curd Cottage Cheese
2 lbs Gluten-Free Mozzarella Cheese
16 oz Ener G Rice Lasagna noodles
5 26 oz jars Pasta Sauce
3 lbs Italian Sausage

Preheat oven to 350°. Cook pasta according to package directions. Brown sausage in large Dutch Oven (using the Dutch Oven will keep from using an extra pan when cooking). After the sausage is cooked and drained, add pasta sauce and stir well. Once noodles and sausage mixture are finished, start by pouring about 1/4 of sausage mixture into bottom of 12 in x 16 in x 4 in Roasting pan. Then add 6 tablespoons of Cottage Cheese, evenly distributed. Next, layer noodles to cover Cottage Cheese and Sausage mixture. Finally, cover noodles with a layer of Mozzarella cheese. Repeat until you have 3 layers, but before adding the final cheese layer above the noodles, cover the noodles with the rest of the sausage mixture, then cover with remaining cheese. Cook for 1 1/2 hours or until top layer of cheese is fully melted and a little browned.