Gluten Free Baked Lasagna

Preheat the oven to 375°F.

Start by cooking the ground beef in a medium-sized skillet on medium-high heat, add in the garlic salt and Italian seasoning.

Carefully remove the meat and drain it.

Coat a 9x13 casserole dish or lasagna pan with nonstick cooking spray.

Add about 1/2 cup sauce to the bottom of the prepared dish, then add gluten-free lasagna noodles. If using the Barilla gluten-free lasagna noodles this is about 3 noodles. They do spread out some during cooking time.

Top with 1/3 of the cottage cheese, shredded mozzarella, parmesan cheese, and meat. The ingredients will be used to complete 3 layers.

Add another layer of lasagna noodles, about 3 of the gluten-free noodles. Top with about 1/2 cup of sauce.

Repeat the layer of cottage cheese, shredded mozzarella, parmesan cheese, and meat. Top with lasagna noodles and sauce, then repeat. This should do 3 layers with ingredients.

After the final layer, top it with 3 lasagna noodles and the remaining sauce and cheese. Add a dash of garlic salt and Italian seasoning if preferred on top.

Cover the dish with foil and bake in the pre-heated oven for 30 minutes.

After 30 minutes, carefully remove the foil from the dish. If needed use a fork or spoon and press down any noodles that need to be under the liquid.

Continue to cook for an additional 10-15 minutes until nicely golden brown on top.

Carefully remove and let cool for 5-10 minutes before serving.