Lasagna

Hands down my mom makes the best Lasagna that I have ever tasted.  I use her recipe and I still can't get it to taste as good as when she makes it.  It was my favorite food growing up and now my kids have told me it's their favorite as well.  Since I can't have any grains right now I have to make it with out noodles.  Trust me it's still delicious!! I bought some eggplant to try as a replacement for the noodles but my fridge died ( it's outside in the shed ) right in the middle of the coldest week that we have had and everything in it froze.  So next time I make it I will try it.  Another option is to use gluten free noodles if you are going that rout.
Here is the amazing recipe adapted from the Better Homes and Garden , New Cook Book

 (This is the version without noodles.  Sorry my pictures are so terrible but you get the idea.  It's a little messier without the noodles to help hold it all together. )


1 Pound of ground hamburger or ground turkey ( I prefer the turkey )
1 clove garlic, minced
1 Tbs basil
1 1/2 tsp salt
2 cups tomatoes ( canned is what I use )
2  6oz  cans tomato paste
10 ounces lasagna noodles
2 eggs
3 cups cottage cheese
2 Tbs Parsley flakes
1/2 tsp pepper
1 pound mozzarella cheese

Brown meet ; spoon off excess fat. Add next five ingredients. Simmer uncovered for 30 min, stirring occasionally.
Cook noodles in large amount of boiling salted water till tender; drain; rinse.

In a separate bowl beat eggs; add remaining ingredients except the cheese.

Layer the noodles, then the egg cottage cheese filling, mozzarella cheese, meat.  Repeat.
Bake at 375 degrees  for about 30 min of until warm through and cheese is melted.  Let stand for at least 10 min before serving.

For version without noodles still layer and bake.

This also freezes great.