½ c. chopped onion
½ tsp. pepper
⅛ tsp. garlic
1 tsp. basil
2 Tbl. margarine (or dairy free alternative)
1 tsp. oregano
1 lb. ground sirloin (organic)
¼ tsp. chili powder
2 – 6 oz. cans all natural tomato paste
1 bay leaf
1 – 8 oz. all natural tomato sauce
1 tsp. parsley
¾ c. water
1 tsp. salt
1.In a non stick skillet saute onion and garlic in margarine. Cook for two minutes. Add ground sirloin and brown. Do not drain.
2.Stir in tomato paste, tomato sauce, water and mix well.
3.Add all of your spices and mix well.
4.Simmer covered for 1 1/2 hours stirring occasionally.
*Preheat oven to 375 now.
1 box Rice Lasagna Noodles
2 c. Ricotta Cheese
2 c. Mozzarella (or amount you like)
1 c. Grated Parmesan Cheese
1.Cook Noodles according to package. Do not over cook.
2.Blend Ricotta and eggs with a whisk
3.Spray Lasagna pan or 13×9 baking pan/Pyrex with olive oil spray. Spoon a small amount of sauce on pan. Lay 3 noodles across the bottom end to end. It should cover the bottom of the pan.
4.Spread Ricotta mixture and sprinkle with Mozzarella.
5.Spread sauce over noodles. Go easy on sauce.
6.Add another layer of noodles (3).
7.Add another layer of sauce.
8.Add last layer of noodles.
9.Generously pour the remainder of sauce
10.Sprinkle Grated Parmesan Cheese and Mozzarella over top.
11.Bake for 30 min or until desired. Let stand 15 minutes before you cut.
Schar French bread
1. Cut in to four pieces. Slice again in half.
2. Butter or margarine the cut sides and sprinkle with garlic powder.
3. Broil until golden brown.
Serve with a tossed salad for a complete Gluten Free Meal.