Lasagna

Lasagna

2 pounds ground beef
Salt
Pepper
2 6-oz cans tomato paste
4 cans water
1 package gluten free lasagna noodles, cooked according to package directions
1 package gluten free spaghetti seasoning***

Cheese filling:
2 12-oz cartons cottage cheese
1 tablespoon parsley
1 pound grated mozzarella cheese

In a large skillet, brown ground beef and season to taste with salt and pepper.  Add tomato paste and use the tomato paste cans to add four cans of water.  Add the Spaghetti Sauce Mix to taste (since I get a large jar, I'm not sure how much.  I just dump some in.  Probably about 1/4 cup or so.  If you have a kind you like, it would be a package worth.)  Cover and simmer for approximately 15 minutes, stirring occasionally.

For cheese filling:  combine cottage cheese, parsley and mozzarella.  Set aside.

Lightly grease a large baking dish and spoon in enough meat sauce to cover the bottom.  Add a layer of lasagna noodles.  Spread 1/2 the cheese filling over the noodles.  Repeat the layers, ending with the meat sauce.  Sprinkle 1/2 cup Parmesan cheese over the top.

Bake for 30 minutes in 350 degree oven.  Let it stand for 5-10 minutes before serving.

***When I originally wrote this, I was able to buy a spicy spaghetti seasoning.  The one I used is no longer available and I wasn't able to find another one.  However, I came up with my own seasoning.  Here you go:

Spicy Spaghetti Seasoning:

1/4 cup dried onion
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons italian seasoning
1-1 1/2 teaspoon dried red peppers

Put all of this into one recipe of Lasagna sauce (above).  Simmer and use Lasagna sauce as indicated above.

**I'm not a ricotta cheese fan, but if you like that better, you can beat together 1 pound ricotta cheese, 1 tablespoon parsley and 2 eggs and use it as an alternative to the cottage cheese layer.