Instructions

1. Preheat oven to 375
2. Place a dutch over or large pot over medium high heat. Add the olive oil, ground beef and diced onion.
3. Cook until the beef is no longer pink. Add the garlic and saute another minute.
4. Add the marinara sauce, salt, pepper, oregano and parsley. Bring to a simmer then cover and cook 5-10 minutes.
5. If not using oven ready gluten free lasagna noodles, cook your noodles according to the box directions.
6. In a large mixing bowl, combine the ricotta, 1 cup mozzarella, egg and parsley. Mix well.
7. In a small bowl combine the grated parmesan and ramano cheese.
8. Spread about 1/2 cup of the meat sauce on the bottom of a 9×13 casserole dish.
9. Add 3 noodles and spread 1/3 of the meat sauce. Sprinkle with 1 cup mozzarella and spoon on 1/2 of your cheese sauce. Sprinkle with 1/3 of your parmesan and ramano mixture.
10. Repeat – 3 noodles, 1/3 meat sauce, 1 cup mozzarella, the rest of the cheese sauce and 1/3 of your parmesan and ramano mixture.
11. Add 3 noodles, the remaining meat sauce, 1 cup mozzarella and the rest of your parmesan and ramano cheese mixture.
12. Spray a piece of foil with cooking spray (to keep the cheese from sticking). Cover and bake for 45 minutes.
13. Remove the foil and broil for 5 minutes until the cheese turns golden brown.
14. Let the lasagna sit for 15-20 minutes before cutting – it’ll hold together better and not slide apart!