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 garlicbread!
