Garfield Approved Lasagna


There’s some truth behind Garfield the cat’s love for lasagna! In honor of Garfield and his Monday-hating grouchy attitude, I’d like to share a recipe for lasagna that my real life Garfield would even devour. Lasagna is comfort food; great pick-me-up dinner on Monday, especially if Monday’s aren’t your thing.  There are so many variations of cooking lasagna; all the different cheeses, meats, veggies, and sauce combinations make this dish fun to cook. Life is all about variety; experimenting, changing, evolving – doing things differently to spice up your life. This is one of many gluten free lasagna recipes that I enjoy cooking and sharing. It’s a little different then your typical lasagna recipe as it only uses mozzarella cheese and gives the lasagna a different texture vs adding in ricotta. I also use a local hot sausage, Neese’s Sausage, which gives the lasagna such an amazing flavor. And don’t let the gluten free scare you; my non-gluten free family can’t tell a difference and doesn’t leave any slices behind, even to share with our real-life Garfield.


  • 16 ounces hot ground sausage
  • 1/2 red onion, chopped
  • 5 garlic cloves, peeled and minced
  • 13.25 ounce can of mushrooms, white
  • 15 ounce can tomato sauce, plain
  • 15 ounce can diced tomatoes in sauce
  • 23.5 ounce jar of your favorite tomato sauce
  • 9 ounce package chopped frozen spinach, defrosted and set aside
  • 32 ounces of shredded mozzarella cheese
  • 2 16 ounce packages of mozzarella cheese slices
  • 1 package of Heartland Gluten Free Oven Ready Lasagna Noodles
  • Grated Parmesan cheese for garnish


    1. In medium-sized pot, saute onion and garlic for 5 minutes, or until soft. Add mushrooms.
    2. Add spinach, tomato sauces and diced tomatoes. Cover and simmer on low while you cook the sausage.
    3. In medium-sized pan, cook sausage on medium heat, breaking up pieces with spatula until done, about 8-10 minutes.  Drain and add to pot of sauce.
    4. Pre-heat oven according to noodle instructions.
    5. In lasagna dish (I prefer porcelain dishes for even cooking and easy clean up like the
      Porcelain Lasagna Pan 13-Inches x 9-Inches x 2.5-Inches) scoop about 1/2 cup of sauce on bottom of pan and spread out, then layer with noodles (I break up my noodles as overlapping them sometimes leads to noodles not cooking evenly), followed by about 2 cups sauce, then 2 cups shredded cheese, then repeat until you are out of sauce and cheese. I alternate using shredded cheese and layering cheese slices to give my lasagna different textures. I end my top layer with the cheese slices to allow for a good seal for baking,
    6. Bake in oven as per noodle instructions. Once done, let sit for about 15 minutes before slicing.
    7. Sprinkle with grated Parmesan cheese.





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