I was shopping in Costco last month when I walked past the freezers with lasagnas in it. I was tempted to pick one up for a future dinner to save myself some time and energy. When I checked out the ingredient label, nutrition information and price, I realized that with a little work I could make a more nutritious version for about the same price. Below is my cost comparison and nutritional analysis of the Costco lasagna vs. my homemade lasagna:
Megan’s Gluten-Free Lasagna
- 10 Brown Rice Lasagna Noodles Tinkyada brand
- 1/4 pound Ground Beef 1 Cup Cooked
- 1/4 pound Mild Italian Sausage 1 Cup Cooked
- 1 Cup Onion chopped
- 2/3 Cup Celery chopped fine
- 2/3 Cup Carrot shredded
- 2 cloves Garlic minced
- 1- 15 ounce can Diced Tomatoes
- 2- 15 ounce cans Tomato Sauce
- 2 Tablespoons fresh Basil chopped fine
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 Cups Cottage Cheese 4% milk fat
- 1 Egg* See note
- 1/3 Cup Parmesan shredded
- 2 Cups Packed Spinach
- 1 1/2 Cups Shredded Mozzarella Cheese
- Preheat oven to 375 degrees.
- For sauce, cook beef, sausage, onion, celery, carrots and garlic in a large saucepan until meat is brown. Drain any excess fat.
- Add un-drained tomatoes, tomato sauce, chopped basil, salt and pepper. Bring to a low boil and then reduce heat. Simmer, covered, for about 15 minutes. Stir occasionally.
- Meanwhile, cook noodles for 8 to 10 minutes so they are slightly under-cooked. Drain noodles and set aside.
- For cheese filling, mix together cottage cheese, egg, Parmesan and spinach. Set aside.
- Spread 1/2 cup of the sauce over the bottom of the baking dish. Layer half of the noodles in the bottom of the dish, trimming with kitchen shears as necessary to fit. Spread with half of the cheese filling. Top with half of the remaining sauce and half of the mozzarella. Repeat layers.
- Place 9 X 13 dish on a baking sheet. Bake at 375 degrees for 30 to 35 minutes. Let stand for 10 minutes before serving.