Gluten Free Lasagna Bake


When I told my family that I was going to limit gluten in our daily diets, they were less than pleased, BUT they have hardly noticed it being limited or eliminated. I hope you enjoy this!


1 box gluten free elbow pasta – dried

6 cups Healthy 4 U Guru pasta sauce (recipe found on site)

1 (24 oz) container of low-fat cottage cheese

1 cup fresh basil

1 onion – minced

1 Tbsp. dried oregano

2 cloves garlic – minced



Preheat oven to 350 degrees.

In a medium mixing bowl, mix cottage cheese, basil, onion, oregano, and garlic. Set aside.

Grease a 9×13 glass pan. Place 1 cup of pasta sauce on the bottom. Sprinkle 1/3 of the noodles over sauce. Spread 1/2 of the cheese mixture over the noodles. Top with 2 cups of sauce. Repeat another layer. Finish with the last 1/3 of the noodles and rest of pasta sauce. Cover with foil (shiny side down).

Bake at 350 degrees for 55 minutes. Uncover and bake for 5 min.

Yields: 6 servings

Serving size: 1 1/2 cups

Calories per serving: 296

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