Lasagna is a classic comfort dish, and there’s no reason those of us who are gluten-free can’t enjoy it too! Try this flavorful and rich gluten-free lasagna recipe, courtesy of our friends at the Gluten-Free Palate.
Ingredients
- 5 oz. gluten-free lasagna noodles. You can use oven-ready, or pre-cooked as instructed by the packaging, whatever is available to you.
- 1 lb. ground beef or turkey
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz.) crushed tomatoes (don’t drain)
- 1 cup (8 oz.) tomato sauce
- 3/4 cup (6 oz.) tomato paste
- 1 Tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 egg, whisked
- 2 cups ricotta cheese
- ½ cup Parmesan, shredded or grated
- 1 Tablespoon dried parsley
- 1 cup mozzarella, shredded or grated
Instructions
- Preheat oven to 375° F and grease a 9 x 13 in. baking pan.
- If you’re not using oven-ready noodles, cook noodles according to the package and then set aside.
- Start making the sauce by browning meat, onion, and garlic in a large saucepan, breaking the meat apart while it cooks.
- Add in the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat and simmer for about five minutes, stirring occasionally.
- Make the ricotta filling by mixing the whisked egg, ricotta, Parmesan cheese, and parsley.
- Layer the lasagna in the pre-greased pan:
- Spread a bit of the tomato sauce on the bottom of the pan.
- Add a layer of lasagna noodles over the sauce.
- Spread half the ricotta mixture over the noodles.
- Spread half the sauce mixture over the ricotta mixture.
- Add the second layer of lasagna noodles.
- Spread the remaining ricotta mixture over noodles.
- Spread the remaining sauce over the ricotta mixture.
- Top with mozzarella.
- Bake for 30 to 35 minutes or until heated through. Oven-ready noodles may need to cook for longer, about 40–45 minutes.
- Remove from oven and let rest for 10 minutes before serving. Consider serving with garlic bread!