216 oz jarsmarinara sauceplus more as needed, see note below
1teaspoongarlic powder
1teaspoonbrown sugar
½tsp dried oregano
7gluten free lasagna noodles, broken in 2 inch piecessuggestion in post
½cdairy free ricottasuggestion in post
garnish with a few sprigs of fresh parsley
Instructions
In medium skillet heat oil over medium heat. Add onions and cook until they are translucent, stirring occasionally. Add green peppers to skillet for another 3-4 minutes.
Add in ground beef and Italian sausage. Break it apart into crumbles. After it's heated through, drain fat off.
Stir in marinara sauce, garlic powder, brown sugar, oregano.
Stir in broken lasagna noodles. Add in a pinch of salt and pepper.
Bring it to a boil then reduce heat to medium and cover the pan.
Cook until the noodles are soft 18-20 minutes, stirring occasionally. Add in more marinara sauce as needed.
Remove the pan from heat. Scoop and serve. Top servings with dollops of dairy free ricotta cheese and fresh parsley.
The marinara meat mixture can be prepared a day or two ahead of time. Reheat in a skillet and add in broken lasagna noodles.