No Noodle Lasagna Recipe

  Lasagna without noodles almost seems like a tragedy, or something out of a strange dream but I was pleasantly surprised when my best friend brought this dish over after my daughter (little PeeWee) was born.  I had been telling her that I really miss my mother’s lasagna.  My mom is Italian and she knows how to make lasagna but making lasagna is somewhat of a lost art that I never had the patience to learn so my box of gluten free lasagna noodles has been sitting in the cupboard for probably two years! Every time I see it I think “Man, I miss my mom’s lasagna.” Talk about a bad dream I’m seriously keeping stale noodles for sentimental value.  But sadly even before going gluten free she quit making lasagna when one of the relatives exclaimed (of a Stoffer’s frozen version) “This is the best lasagna I’ve ever had!”

This is not the best I’ve ever had but it sure hits the spot and it’s a cinch to throw together.

Gluten Free Goof’s New Favorite No Noodle Lasagna:

Do I really have to go there?  (Shopping List):

If you have most of the stuff on this list you can relax, light some candles take  a bath, save some gas! YIPEE! Well I don’t know about the bath but at least you would have time to send that thank you to your grandmother for the nice baby gift.  Miss Manner’s said it is better to get a thank you card late than never at all. Oh wait we are making dinner…

1. rice
2. eggs
3. parmesan cheese
4. shredded cheese
5. cottage cheese
6. 1 lb lean ground beef
7. 2 jars spaghetti sauce

If I can do it you can do it! (The Recipe):

Everybody likes this recipe in our house.  Well, all but one and he will even eat a plate of it if he “has to”!  Tonight when I made this recipe as written I realized it needed a little tweaking.  Since this is a  popular recipe on my blog I left the old version just in case anyone couldn’t live without it!   Even if you are stopping by well after the publish date feel free to leave feedback and/or comments. I always welcome the conversation.

• 3 Cups 4 Cups cooked and cooled rice (Cook the rice before you write the thank you.)
• 2 eggs 3 eggs
• 1/2 Cup+ 2tbs Parmesan cheese (Tell you what, just use what works-mix some in and save a  little for the top!)
• 2 Cups shredded cheese (I don’t know, something Italian, something sharp, something fattening.)
• 1/2 Cup 1 Cup cottage cheese
• 1 lb lean ground beef
• 2 (15oz) jars 1 (24 oz) jar spaghetti sauce – I like Classico brand it says right on the lable if it is gluten free or contains soy or milk, many of their options are safe for all of us.

Preheat oven to 375 degrees.

Did you cook the rice

Version 1. (the right way) Here’s the deal, my recipe says to mix the rice, eggs and 1/4 cup of the parmesan cheese then set aside= rice mixture

Next combine the shredded cheese with the cottage cheese and another 1/4cup parmesan cheese (reserving 2 Tbs. for the top) = cheese mixture

Then brown the meat, drain and add spaghetti sauce (and seasoning if needed-garlic, garlic, beautiful garlic), continue cooking until heated (don’t ask why since we just cooled the rice)= meat mixture

Spoon 1/2 the rice mix into a 9×13 pan then 1/2 the cheese mix, next 1/2 the meat sauce and repeat. Top the whole thing with 2 Tbs. parmesan cheese.

Version 2. (the wrong way) BUT…. The other night after basketball practice, feeding the baby, feeding the other baby, finishing a much needed load of laundry so my Dear husband didn’t have to wear dirty slacks to work etc. I realized it was nearly 6:30.  Ahhh! 

Who needs a recipe anyhow? I cooked the meat then added the tomato sauce then mixed the whole goofy thing together but forgot the cottage cheese.  Grrrr!  What’s lasagna without cottage cheese so I spread that over the top and graded some more parmesan (because I forgot to leave out the 2 Tbs) and sprinkled it on. Prep done in 10 min flat – a new personal best. Not layered not pretty, probably not even lasagna but is it anyway without the noodle? You be the judge…

Bake for 15-20 min at 375 degrees/190C and enjoy!

p.s. I thought about converting the whole recipe to metric but I am a wimp and I don’t want you all to laugh so you will have to be disappointed. I wish we used metric in the states, it makes more sense really.

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