Time: 1hr 25 min (25 minutes hands on, 1hr cook time)
1 lb lean ground beef (93/7)
1 package Monterey Mushroom Italian Let’s Blend
4 cups pasta sauce
1 1/2 cups water
1 15oz container whole milk ricotta cheese
2 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan romano cheese
1 1/2 Tbsp dried parsley
1/2 tsp salt
1/2 tsp ground black pepper
12oz (about 16 strips) gluten-free lasagna noodles
1.) In a large skillet, cook ground beef until almost all pink has disappeared. If using lean ground beef, there is no need to drain the grease.
2.) Add the Let’s Blend to the ground beef, mix well and continue to cook over medium for 2-3 minutes.
3.) Add pasta sauce and water to the ground beef and finely diced mushrooms and simmer for about 10 minutes.
4.) In a large bowl mix together ricotta, 1 1/2 cups mozzarella, parmesan, eggs, parsley and s & p.
5.) In a 13 X 9 dish, pour about 1 1/2 cups sauce on bottom of dish. Place 3 lasagna noodles on top of sauce, followed by ~1 cup sauce.
6.) Spread half of the cheese mixture next, followed by another layer of lasagna noodles.
7.) Repeat layers with sauce, remaining cheese, lasagna noodles and top with remaining sauce and 1 cup mozzarella.
8.) Cover dish with foil and cook for 45 minutes. Remove foil and continue baking 15 more minutes. Remove from oven, let cool 10-15 minutes before serving warm. Enjoy!