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Dairy
Easy
1 Hour, 30 Minutes
Diets 
If you’re looking for an easy, kid-friendly dish to add to your elegant dairy Shavuos menu, this is it!
When planning my Shavuos menu, I always like to offer a fish option, a dairy option, and some colorful veggie sides and salads. This gluten-free lasagna is not only a kid favorite but also easy enough for your kids to make themselves. Let’s do this!
For more healthy cooking, watch Living Full ‘n Free!
1 box of gluten-free lasagna noodles (see note)
1 (16-ounce) container of full-fat cottage or ricotta cheese
1 egg
1 jar of Gefen Sugar-Free Marinara Sauce (plus 1 cup of a second jar, optional)
1 (16-ounce) bag of cheddar and mozzarella shredded cheese blend
Position a rack in the middle of the oven and preheat the oven to 350 degrees Fahrenheit.
In a medium-sized bowl, mix the cottage/ricotta cheese with the egg.
Spread 1/2 cup of marinara sauce into the bottom of a 9×13-inch baking pan.
Layer with three lasagna noodles, one-third of the cheese/egg mixture, then 1/2 cup of the marinara sauce, and two ounces of the shredded cheese. Repeat for another layer, then one more layer of each until all three layers are formed, ending with three noodles, 1/2 cup sauce, and two ounces cheese.
Tent the foil to cover to ensure that the cheese does not get stuck while baking.
Bake for one hour covered, then uncover and bake for an additional 10 minutes.
Let stand for 10 to 15 minutes before serving.
Cut into squares and serve warm.
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Where can I buy chickpea lasagna?