1 (24-ounce) jar tomato basil pasta sauce (I used ALDI SimplyNature)
6 gluten free lasagna noodles, cooked according to package directions – do not overcook (I used DeBoles)
8 ounces fresh mozzerella, sliced
1/2 of (15-ounce) container part-skim ricotta cheese
4 ounces shredded parmesan cheese
1 teaspoon Italian seasoning
1/4 cup gluten free bread crumbs (I used ALDI liveGfree)
Instructions
Preheat oven to 375 degrees.
Cook ground beef in a large skillet over medium heat until crumbled and brown; drain and return to pan. Add pasta sauce to pan; stir and cook until heated throughout.
Coat a 9-inch square baking dish with cooking spray; spoon a couple of tablespoons of sauce into the bottom of the dish.
Layer 3 of the noodles over the sauce. Top with 1/2 of remaining sauce.
Top with mozzarella slices. Arrange remaining noodles over mozzarella.
Spread ricotta over noodles. Top with remaining sauce.
Sprinkle with parmesan cheese, Italian seasoning and bread crumbs.