Impasta Lasagna

Tonight I made a cheater’s lasagna recipe. It’s easy, quick, and can be made vegetarian very easily.

Here’s what you need:

9″ x 13″ pan

Your favorite cooking spray

1 lb. of your favorite gluten free pasta, divided

30 oz. your favorite spaghetti sauce, divided

6 cups cottage cheese, divided

1 lb. extremely lean ground beef (leave this out if you’re going for vegetarian!)

4 cups mozzarella cheese

Spray your cooking spray in your pan, coating evenly. Spread half of the pasta and top with half of the cottage cheese.

Break up the beef into small pieces, if you’re using it, and place on top of the cottage cheese. Top with half of the spaghetti sauce. Start second layer with the rest of the pasta. Add the rest of the cottage cheese and spaghetti sauce. Top with the mozzarella cheese.

Bake in a 350° F oven for 50 – 60 minutes, (mine took 53 minutes!) or until cheese is melted and browned. Enjoy!

I do have one note for you! This is not a cutable lasagna, but rather a scoopable one. I served it in bowls and scooped it from the pan with a big spoon. It’s still delicious, though.