Easy Gluten-Free Lasagna
When it comes to gluten-free pasta recipes, nothing beats a homemade gluten-free lasagna to bring the whole family together.
Ingredients
- 12 Sheets Gluten-free Lasagna Noodles
For the gluten-free marinara layer.
- 1 Pound Ground beef Use your favorite ground meat or leave out of a vegetarian lasagna.
- 2 Tablespoons Olive Oil
- 1 Medium Yellow Onion Diced
- 3-4 Cups Gluten-free Marinara Sauce
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- 1 ½ Teaspoon Italian Seasoning
For the ricotta layer.
- 2 Cups Ricotta Cheese
- 1 ½ Cups Parmesan Cheese Shredded
- 2 Large Eggs
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Teaspoon Parsley
Instructions
Make the marinara sauce layer.
- In a skillet over medium-high heat, cook the ground beef.1 Pound Ground beef
- Once the ground beef is cooked, drain any excess grease.
- To the drained beef, add the olive oil, onion, and any other vegetables you want to add. Let them saute with the ground beef until they have softened.2 Tablespoons Olive Oil, 1 Medium Yellow Onion
- Season the meat and vegetables, and then add the marinara sauce.3-4 Cups Gluten-free Marinara Sauce, 1 Teaspoon Salt, ½ Teaspoon Pepper, 1 Teaspoon Garlic Powder, 1 ½ Teaspoon Italian Seasoning
Make the ricotta layer.
- Add all of the ingredients for the ricotta layer into a bowl and mix well to combine.2 Cups Ricotta Cheese, 1 ½ Cups Parmesan Cheese, 2 Large Eggs, ½ Teaspoon Salt, ½ Teaspoon Pepper, 1 Teaspoon Parsley
Layer the lasagna.
- In your casserole dish, start by placing a thin layer of the gluten-free marinara you made.
- Then add a layer of gluten-free lasagna noodles.12 Sheets Gluten-free Lasagna Noodles
- On top of that, place another thicker layer of marinara.
- Then, sprinkle in a layer of mozzarella cheese.
- Over the layer of cheese, add another layer of the noodles.
- Now spread about half of the ricotta cheese filling over those noodles.
- Continue layering, alternating between noodles, marinara sauce, mozzarella, and the rest of the ricotta filling until the casserole dish is filled.
- Cover the top with a layer of remaining marinara sauce and then the whole dish with a layer of mozzarella.
Bake and enjoy.
- Preheat the oven to 375 degrees Fahrenheit.
- Loosely cover the top of the casserole dish with foil.
- Place the filled baking dish on top of a baking sheet and into the oven.
- Bake the lasagna for about 30 minutes.
- Remove the foil from the top of the casserole dish.
- Continue baking the lasagna for an additional 20-30 minutes, or until the lasagna sauce is bubbly and the cheeses are melted and slightly golden on top. If you check the internal temperature of the lasagna, it should read about 165 degrees Fahrenheit.
- Once the lasagna is done, remove it from the oven and let it rest for 10-15 minutes before slicing and eating.
Notes
Make each layer before you start assembling. - When it comes to layered dishes like this, I find it easiest when each individual part is ready before I try to put it together. I find the assembly process goes much smoother when I have all of the pieces ready to go.
If you are using no-boil noodles, don't boil them. - This goes for when I'm using store-bought noodles or making my own gluten-free lasagna noodles. The noodles will cook in the oven; you don't have to boil them.
Avoid overlapping noodles. - Overlapping noodles can lead to lasagna with gummy spots because the layer noodles act like thicker noodles, and they might not cook all the way.
Let the marinara sauce be thicker and a little chunky - I find letting the marinara sauce simmer a bit longer to get thicker adds more flavor without making the final lasagna overly liquidy once it's baked.
Bake covered and then uncovered. - Baking the lasagna completely uncovered can lead to a drier final lasagna. I prefer to cover the lasagna for the first half of the cooking time and then remove the cover to let the top of the dish get melty and brown without drying out.
Bake on top of a cookie sheet. - This might not seem necessary, but as the noodles cook, they swell, and this can cause the over lasagna to puff up and let some of the sauce come out of the baking dish. Placing the baking dish on a cookie sheet gives that sauce a place to go without it being all over the bottom of your oven.
Let it rest. - I know you want to dig into all the layers of goodness, but letting it rest for 10-15 minutes will help solidify the lasagna just a bit so that it will stay together better as you cut into it.
Nutrition
Calories: 358kcalCarbohydrates: 29gProtein: 18gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 56mgSodium: 1036mgPotassium: 359mgFiber: 2gSugar: 3gVitamin A: 552IUVitamin C: 5mgCalcium: 256mgIron: 2mg
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