No Bake Gluten Free Lasagna
Cook Time 35 minutes
San Remo Gluten Free Lasagna 200g
2 garlic cloves, crushed
3 tbsp olive oil
2 jars of tomato passata
½ bunch of basil
1 cup shredded mozzarella
250g parmesan, grated
250g fresh ricotta
Put a large pan on medium heat, add oil and garlic and cook for two minutes.
Pour tomatoes in and stir, bring to the boil and turn down to simmer.
Add broken pieces of lasagna sheets to the pan and add ½ cup of water. You may need to add extra water later if sauces become too thick.
Add half the amount of basil and stir through sauce, season with salt & pepper.
Cover and cook for 15 to 20 minutes or until pasta is al dente.
Sprinkle mozzarella and parmesan over the top and dollop ricotta.
Place lid back on for 3 minutes, allowing cheese to melt.
Sprinkle remaining basil over the top.
Serve and enjoy with family and friends!