Comfort food seems just right today. This is a recipe for gluten free lasagna that our whole family loves.
Ingredients 10 oz Rice pasta, cooked (about 14 noodles or one box) 12 oz any sausage -- we use either reindeer sausage cut into 1/4 inch pieces and 1/4 inch rings or Sweet Italian Sausage crumbled from the casing. 1 cup of mushrooms, sliced 1/4 inch thick 38 oz or 1.5 24 oz bottles of marinara sauce 1 15 oz container of ricotta 2 eggs 1 cup parmesan cheese, reserve a half cup for the end 1 cup mozzarella cheese 4 oz water room temp
Preheat oven to 350 degrees on bake.
Cook rice lasagna noodles per direction on the box.
Over medium heat render sausage and add mushrooms.
Once rendered, add marinara sauce and heat for 10 minutes. Depending on your sauce, you may want to add 4 oz of water.
Mix together with your hands or a spoon and Set Aside.
In an oven proof pan, put 1.5 cups of the sauce on the bottom of the pan spread out.
layer 4 noodles on top of the sauce
Put 2 cups of the sauce on the noodles.
layer another four noodles on top.
add all of the cheese mix. spread evenly.
LAYER ANOTHER 4 NOODLES ON TOP.
TOP WITH THE REMAINDER OF THE SAUCE AND THE 1/2 CUP OF PARMESAN.
COOK FOR 45 MINUTES and enjoy with a nice red wine or your choice of beverage.