Pre-heat oven to 350° F.

Fry ground beef with diced yellow onion and minced garlic. Add 2 ½ jars of spaghetti sauce to ground beef and simmer, blending flavors.

Fill a large cooking pot with enough water to cover noodles.  Add olive oil and salt with the water. Bring water to a boil and add lasagna noodles carefully without splashing hot water out of pot. Cook about 5 minutes. Gluten free lasagna noodles fall apart easily so do not overcook. The noodles will continue to soften when combined with the other ingredients in the oven.

Combine in a separate bowl, all ingredients for the cheese mixture.

In the bottom of a 9×13 baking dish, spoon ½ jar of spaghetti sauce. Cover entire pan with spaghetti sauce.

Place gluten free lasagna noodles, side by side, to cover bottom of dish.

Spoon ½ of cottage cheese mixture to cover noodles.

Layer 1/3 of the spaghetti sauce/ ground beef mixture to cover cheese mixture.

Repeat layering of 3 gluten free noodles, remaining cottage cheese mixture and 1/3 spaghetti sauce/ ground beef.

Finish with remaining 3 gluten free noodles and top with remaining 1/3 spaghetti sauce/ ground beef mixture to cover the noodles.

Bake for 30-40 minutes until bubbling and cooked through.

Sprinkle with grated mozzarella and cook 1 minute more.

Remove from oven and let set for at least 30 minutes or else the juices will run and it will not set up to cut and serve.

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