Gluten free Lasagne

1 1b ground beef

1/2 cup diced onion

2 gloves minced garlic

3 cups or 30 oz gluten free spaghetti sauce

1pkg 16oz gluten free lasagne noodles

4 cups ricotta cheese

2 cups shredded mozzarella cheese, divided

1/4 cup parmesan cheese

2 eggs

1 tablespoon chopped parsley

1 tsp salt

1/4 tsp pepper

In a large skillet, brown meat and onion.  Add garlic to the pan then pour in the spaghetti sauce.  let simmer.  Cook pasta according to package directions.  Heat oven to 350 degrees.  In a large bowl stir together ricotta, 1 1/2 cups mozzarella, parmesan cheese, eggs, parsley, salt and pepper.  Spray a 9x13 baking dish with non stick spray.  Spread 1/3 cup of the meat sauce on the bottom of the pan.  Arrange a layer of pasta over the sauce, then spread 1/2 the cheese mixture on top, then meat sauce.  Repeat, then top with a layer of noodles, cover in sauce and top with remaining 1/2 cup mozzarella and additional parmesan.  Cover with foil and bake 45 or until hot and bubbly.  Remove foil and bake for 10 additional minutes or until lightly browned.  Let stand 10 minutes before cutting. 

Peanut and Chocolate Chex Bars

4 cups Chocolate Chex cereal  (I couldn't find any chocolate chex, so I used Rice Chex)

1/2 cup salted peanuts

1/2 cup light corn syrup

1/4 cup sugar

1/2 cup creamy peanut butter

1/4 cup M&M's

Butter bottom and sides of a 9inch square pan.  (I love using this pan to divide it up evenly).  In large bowl, mix cereal and peanuts.

In 1 quart saucepan, heat corn syrup and sugar over medium heat, stirring constantly, just to boiling.  Remove from heat: stir in peanut butter until smooth.

Pour over cereal mixture in bowl, stirring until evenly coated.  Stir in candies.  Press firmly in pan.  Cool 1 hour. Store loosely covered. 

I found this tasty recipe at http://www.liveglutenfreely.com/