Gluten Free Italian Oven Ready Beef Lasagna
1 Tbsp. olive oil
1 lb. lean ground beef or 1 pkg. (11 oz.) H-E-B Fully Cooked Ground Be
1 jar (8 oz.) H-E-B Harvest Moon Sliced Mushrooms, drained
1 jar (12 oz.) H-E-B Harvest Moon Roasted Peppers, drained & sliced
1 jar (27 oz.) H-E-B Marinara Sauce
1 bag (8 oz.) H-E-B Shredded Italian Cheese
1 container (15 oz.) H-E-B Ricotta Cheese, skim
9 DeBoles Gluten Free No Boil Lasagna Noodles
Heat oven to 375°F. Spray a 9-x-13-inch microwave safe baking dis
h with non-stick cooking spray and set aside.
Heat a medium skillet over medium high heat for 3 minutes. Add olive o
il and ground beef (if using fresh) breaking up with a fork, until no
longer pink. Drain grease. (If using H-E-B Fully Cooked Ground Beef, f
ollow package directions.) Combine cooked ground beef, mushrooms, roas
ted peppers and marinara sauce in a large bowl; set aside.
Combine shredded cheese and ricotta cheese in a bowl and set aside.
Spread 1-cup sauce mixture in prepared baking pan. Top with 3 no-boil
lasagna noodles, 2 cups meat sauce mixture and 1 1/2-cups cheese mixt
ure. Repeat one more layer and top with 3 no-boil lasagna noodles and
the remaining sauce and cheese.
Cover lasagna with plastic wrap and heat in microwave on high heat for
10 minutes. Remove plastic wrap and bake on center oven rack for 30 m
inutes or until lasagna is bubbly in center and cheese is melted. Cool
10 minutes before cutting and serving.
No Nutritional Information Available
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