Gluten Free Lasagna
Lasagna is one of those dishes that touches on multiple yumminess factors. It’s made with simple ingredients yet packs a punch when it comes to flavor. It’s a favorite comfort food for many who have grown up with it on the dinner table. It’s also very versatile. Many times you can wing the ingredients and it comes out delicious. Not to mention, white lasagna, veggie lasagna, meatless lasagna and a variety of pasta and layering choices. I love that an easy swap from regular to gluten free noodles makes this Gluten Free Lasagna easy to put together and accommodates special diets.
I love putting together a simple lasagna with a salad and garlic bread for dinner, but our gluten-free family members don’t always appreciate my pasta dinners. Luckily, the grocery store carries some really good alternatives now and I can get away with using gf pasta varieties in many of my regular recipes. It has made dinner time so much easier!
This has become my go-to lasagna recipe that everyone can enjoy. I probably serve it once per month.
If you try this recipe, leave a comment below and let me know how your liked it. Make any changes? Share them with us!
Gluten Free Lasagna
Ingredients
- 1 box Gluten-free lasagna noodles I prefer Barilla’s Gluten-Free Oven Ready Lasagna Noodles, but Jovial is also delicious!
- 32 oz gluten-free tomato sauce I love Rao’s Vodka sauce, but any tomato sauce will do.
- 2 Ibs Ground beef
- 1 medium onion diced
- 3 cloves of garlic diced
- 32 oz ricotta cheese
- 16 oz cottage cheese
- 3 cups mozzarella cheese shredded and devided
- ½ cup parmesan
- 2 Tbsp olive oil
- 1 egg
- 1 Tbsp parsley divided
- 1 Tbsp Thyme
- 1 tsp salt
- ½ tsp ground black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit
Meat Sauce
- In a large pot, sauté the onion in 2 Tbsp olive oil until soft
- Add garlic and cook for an additional 1 minute
- Add ground beef and brown
- Once the meet is browned, pour in the sauce, salt, pepper, thyme and ½ Tbsp parsley.
- Bring the meat sauce to a boil and then lower to medium low heat to simmer until ready to assemble with the other ingredients.
Cheese mixture
- In a bowl, mix the ricotta, cottage cheese and 1 cup mozzarella with one egg and the rest of the parsley.
Assemble Lasagna
- Spread 1 cup of sauce on the bottom of a 12×9 baking dish
- Place one layer of cheese mixture
- Add a layer of cheese mixture.
- Repeat 2 more times.
- On top, add the remainder of sauce and cheese mixture, then top with 1 cup mozzarella and 1/2 cup Parmesan.
- Cover the lasagna with foil and bake for 45 minutes. Remove foil and broil for 3-5 minutes until the top cheese layer is melted and slightly browned.