Eating gluten free can be tricky, especially when it comes to finding replacements for all your old favorites. This is a traditional lasagna recipe with a few substitutes to make it fully gluten free and delicious. In our experience, the lasagna cooks better when frozen. So instead of following the recipe as is, we make it ahead of time, freeze it, then bake at 275 (covered) for 2.5 hours followed by an additional 20 minutes (uncovered).

Steps

• Preheat oven to 350 degrees.

• Brown ground beef and italian sausage in large pot. Strain any grease and return to the stove. Mix in 2 jars of Prego.

• Make the cheese sauce by combining the cream cheese, parmesan cheese, and eggs in a mixer.

• Grab a casserole dish and begin layering.

• Spread an even layer of meat sauce.

• Next up, spread the cheese sauce onto a lasagna noodle using a spatula. Lay the noodle cheese side up over the meat sauce. Continue this process until the layer of meat sauce is covered with cheesy noodles.

• Sprinkle a layer of mozzarella cheese over the noodles.

• Repeat steps above until there are no more noodles or cheese sauce, finishing with a layer of meat sauce on top. Pour the third jar of Prego over the top layer of meat sauce and fill in any gaps where cheese is showing, making sure the noodles are completely covered.

• Cover lasagna with aluminum foil. Cook at 350 degrees for 40 minutes.

• Uncover lasagna and cook for an additional 10-15 minutes or until the cheese is melted and the middle of the lasagna is hot.

• Serve with desired amount of extra cheese and pepperoni slices (optional)