Gluten Free Lasagna


1 lb. ground beef (or ground turkey)
1 (28 oz.) jar of Prego
1 cup water
1 (15 oz.) container of ricotta cheese
1 egg (or egg substitute)
1/2 tsp. salt
1/4 tsp. pepper
1 box DeBoles Rice Lasagna
1 cup Parmesan cheese, divided
2 cups shredded mozzarella cheese, divided


Preheat oven to 350 degrees.  In a large skillet, brown meat and drain.  Add Prego and water, bring to a boil, reduce heat and simmer for 5 minutes.  In a small bowl combine ricotta cheese, egg, salt, and pepper; set aside.  Spoon 1-1/2 cups of the sauce into a 9×13 baking dish.  Top with 1/2 of the uncooked Lasagna, all of the ricotta mixture, 1 cup of mozzarella, 1/2 cup of Parmesan cheese, 1-1/2 cup of the sauce, then the remaining Lasagna.  Top with remaining sauce, mozzarella, and Parmesan.  Cover tightly with foil  Bake 45 minutes.  Remove foil and bake for another 15 minutes or until lightly browned.  Cool for at least 15 minutes before serving.

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