I love lasagna, but at one time it was an intimidating dish to even think about making, until I did and realized how simple it actually is!
This cool fall weather is perfect lasagna weather! Even better is when the tomato sauce is made from scratch as well with big beautiful, fresh tomatoes!
I started by roasting the tomatoes and half a big onion in the oven at 400 degrees for approx 45 min. I then turned the oven off and left the tray in for about 1 hour.
The skin on the tomatoes peeled right off! I cut the center out of the tomatoes and added into a big pot. Chopped up the onion amd added it in as well. I used my pampered chef tool to break apart the tomatoes and then scooped it all into the blender to get rid of the big chunks of tomatoes (more kid friendly 😉).
While blending I added in 1 drop of basil, one drop of oregano (it’s super strong so 1 drop in this batch was perfect!), garlic powder and parsley. Blended all up and then back in the pot, added 1 can of tomato paste and left to simmer for a couple hours.
I preheated the oven to 375, and then built the lasagna! I used lactose free cottage cheese and marble cheese for the lasagna. I added 2 eggs into the cottage cheese mixture.
Before I added the ground beef into the sauce, I put a thin layer of tomato sauce on the bottom of the baking dish. Then added in the gluten free lasagna noodles. For the baking dish I used, I full box was exactly the right amount of noodles! It’s a large dish and I did 2 layers.
Sauce, noodles, cottage cheese mixture, shredded cheese and then meat sauce. Then noodles again, cottage cheese mixture, shredded cheese and then topped with the rest of the meat sauce and the rest of the cheddar marble cheese.
Cooked at 375 covered for 30 min, uncovered for 10-15 min and let stand for 5-10 before cutting into.
It was DELICIOUS! Best lasagna yet! The kids both loved it, my husband loved it and I was quite proud of it 🙌!