Lactose free lasagna…need I say more?!
1 box lasagna noodles, cooked al dente (Barilla)
2 cups parmesan, freshly grated
1-2 jars Trader Giotto’s Arrabiata Sauce
1 lb italian sausage or ground sirloin
1 onion, chopped
4 garlic cloves, sliced thin
1 can diced tomato, drained
extra virgin olive oil
sea salt & pepper
Preheat oven to 375 degrees. In a bowl, combine the eggs, “Better than Ricotta Cheese”, and 1 cup of parmesan and set aside. Sauté onion and garlic in olive oil over medium heat, then add seasoned meat and brown. Add diced tomatoes and turn heat down to simmer. Cook pasta according to box directions.
In a 9 x 13 baking dish, spread one cup of sauce on bottom of dish. Begin layering with pasta first, then cheese mixture, meat mixture, & sauce. Spread evenly. Continue process with 3-4 layers. Top with sauce, remaining parmesan, and parsley. Bake for 1 hour.
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