Lasagna

1 box Gluten Free Lasagna Noodles (my fave is Barilla brand but Catelli Brand is more commonly found in grocery stores within Canada)

1 Jar of Your Favorite Tomato Sauce (boughten or homemade)

1 Small Can of Tomato Paste (flavoured or non)

1 Pound Lean Ground Hamburger

2 Tbsp Olive Oil

Shredded Mozerrella Cheese

1 500g Container Ricotta Cheese (Optional, but good add in for extra protein)

2 Tbsp Brown Sugar

2 Tsp Garlic powder

2 Tsp Onion Powder

Salt & Pepper to Taste

1. If cooking right away then preheat oven to 350

2. Soak Lasagna Noodles in Boiling water (this is unessasary, but sometimes these noodles will be too crunchy if not previously soaked for a few minutes). You will need about 12 noodles for an 8x8 pan

3. While noodles are soaking, cook your hamburger. Heat oil in larger pot and cook hamburger. Break up the hamburger with a hamburger masher or fork

4. When hamburger is fully cooked add in tomato sauce and tomato paste

5. When mixed together add in sugar and spices

6. Grease a deep 8x8 pan and line the bottom with lasagna noodles

7. Layer with prepared tomato sauce and thin layer of mozza cheese

8. Place another layer of noodles followed by ricotta cheese. Spread evenly over the noodles followed by the remaining amount of the prepared tomato sauce

9. Place one more layer of noodles followed by a good layer of shredded mozza cheese

10. Tent a tin foil top over the lasagna so it won't touch the cheese but protect the noodles from drying out (the gluten free noodles tend to get crunchy if left uncovered the whole cooking time)

11. Cook until edges appear boiling, and cheese is melted (about an hour if put in right after prepared)

12. Once lasagna is cooked you can remove the tin foil and broil the cheese as you like.

13. Serve with garlic toast and/or ceasar salad and enjoy!