Corn Flour, Rice Flour, Mono and Diglycerides.
Traditional Oven-Ready Lasagna: Prep - 15 min. Cook - 55 min. Serves 12. You Will Need: 1 lb lean ground beef; 1 diced onion; 1 jar (24 oz) traditional spaghetti sauce; 1 cup water; 1 container (15 oz) low fat ricotta cheese; 1 pkg (8 oz) shredded mozzarella cheese, divided; 1/2 cup shredded parmesan cheese, divided; 2 eggs beaten; 1/4 Mueller's Gluten Free Oven-Ready Lasagna Pieces. Preheat oven to 350 degrees F. Spray a 9 x 13 x 2-inch pan with nonstick spray. In a large skillet, over medium-high heat, cook meat and onion, stirring frequently, until meat is browned and onion is tender. Drain and return to skillet. Add spaghetti sauce. Use water to rinse all the sauce out of the jar and add to skillet. Cook over medium heat to a simmer. In a medium bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, eggs and parsley; blend well. Set aside. Spread 1 cup meat sauce in bottom of prepared pan. Layer 4 uncooked lasagna noodles on top of sauce. Top with half of ricotta mixture. Layer 4 uncooked lasagna noodles on top of ricotta. Spread with a scant cup of sauce. Top with remaining ricotta mixture. Layer 4 uncooked lasagna noodles on top of ricotta. Top with remaining sauce, spreading evenly. Sprinkle remaining mozzarella and parmesan cheese over all. Cover with foil that has been sprayed with nonstick spray. Bake for 45 minutes, remove foil and continue baking for 10 minutes. Allow to stand for 10 to 15 minutes before cutting into servings. Makes 12 servings. Tips: If desired, add 2 garlic cloves, chopped along with onion. If desired, omit onion. Add 1 package (10 ounce) frozen spinach that has been thawed and drained well to sauce mixture and omit beef. Proceed as directed. Prep Time: 15 minutes. Baking Time: 55 minutes, plus 10 to 15 minutes stand time.
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