Gluten free lasagna

The first thing I wanted after I was diagnosed was a big fat piece of lasagna.  It seems that when one is told you can't do gluten, you start wanting things that you wouldn't have considered.  But it becomes like this burning need to get the taboo item.  Tinkyada brown rice lasagna noodles are wonderful and no one will know they are gluten free until you start to eat lasagna.  I'm lucky enough to be able to eat dairy sometimes.  Dairy only bugs me if I've had too much dairy during the day or if I have had some gluten or cross contamination during the day.  This lasagna can be made to fit those with the lactose intolerance as well. Just replace the items you would use instead of cheese and ricotta.

Gluten free lasagna

1 pound GF Italian sausage
1 pound GF ground turkey
4 cups mozzarella cheese
2 boxes brown rice lasagna noodles
2 jars of GF spaghetti sauce  or homemade sauce
16 ounces of skim ricotta cheese
1 egg
Cook noodles according to package directions.  Brown sausage and turkey.  Once browned, drain and add pasta sauce.  Cook on med/low for 15 minutes.  Mix egg, ricotta and 2 cups of mozzarella cheese together.  Begin layering noodles in lasagna pan or in 13x9 pan.  Place in this order:  noodles, meat sauce, 1 cup ricotta mixture, repeat.   Repeat until all ingredients are used.  Top with remaining mozzarella cheese.   Cover and bake in 350 degree oven for 40 minutes.