12ozItalian sausage, casing removed(mild, medium or hot)
12ozmushrooms, sliced
1medium onion, chopped
1green pepper, chopped
2clovesgarlic, minced
1candiced tomatoes(28 oz/796 ml)
½cuppitted, chopped Kalamata olives
1bay leaf
1cantomato paste(5 oz/156 ml)
1cupbasil pesto(8 oz/218 ml)
2cupscottage cheese or ricotta cheese
8-10gluten free no-cook lasagna noodles(I use brown rice noodles)
1lbmozzarella cheese, grated
½cupgrated Parmesan cheese
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Instructions
MEAT SAUCE
Cook ground beef, sausage, mushrooms, onion, green pepper and garlic in large pot over medium heat until onion is translucent and meat is cooked, about 15 minutes. Drain off some of the fat if desired.
Add tomatoes, olives, bay leaf and tomato paste. Bring to a boil over medium heat then decrease heat and simmer 45 minutes. Discard bay leaf and set aside.
CHEESE LAYER
In a medium bowl combine cottage cheese and pesto sauce. Set aside.
ASSEMBLY
In a large baking pan layer the ingredients as follows:
Spread half the meat sauce over the bottom of the pan.
Lay half lasagna noodles over the sauce in a single layer, completely covering the pan.
Spread half pesto cheese mixture over noodles.
Sprinkle with half the mozzarella cheese.
Sprinkle with half the Parmesan cheese.
Repeat layers.
Lasagna can be prepared ahead to this point. Cover with foil and refrigerate overnight or freeze. Thaw overnight before cooking.
COOKING
Preheat oven to 350°F. Cook lasagna for 45 minutes or until golden on top and bubbly around the edges.
Let rest 15 minutes. Cut and serve.
Notes
This is my cryptic note (written on a piece of paper) as a quick reference to get the layers right for the final assembly.
½ Meat sauce / Noodles / ½ Pesto cheese mix / ½ Mozza / ½ Parm