Ingredients:
For the Meat Sauce:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound lean ground beef (or ground turkey/chicken)
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 1 tbsp dried Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
For the Cheese Filling:
- 15 oz container ricotta cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 tbsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
Additional:
- 12-16 oz package gluten-free lasagna noodles (no-boil type recommended)
- 2 cups shredded mozzarella cheese
Instructions:
Make the Meat Sauce:
- Heat olive oil in a large skillet over medium-high heat. Add onions and cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add the ground beef and cook, breaking it up, until browned through. Drain any excess grease.
- Stir in crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Bring to a simmer, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until sauce thickens.
Make the Cheese Filling:
- In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper. Stir until well combined.
Preheat Oven:
- Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Assemble the Lasagna:
- Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
- Top with a layer of gluten-free lasagna noodles. (Try not to overlap the noodles too much.)
- Spread half the cheese filling over the noodle layer.
- Top with another layer of noodles, followed by more meat sauce, the remaining cheese filling, and a final layer of noodles
- Sprinkle shredded mozzarella generously over the top.
Bake:
- Cover lasagna with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 15-20 minutes, or until cheese is melted, bubbly, and lightly golden brown.
Rest and Serve:
- Let the lasagna rest for 10-15 minutes before slicing and serving. This helps the layers set up nicely.
Tips:
- No-boil Noodles: These are recommended for ease. If using traditional gluten-free noodles, boil them according to package instructions before assembling.
- Customize It: Add sautéed vegetables like mushrooms or spinach to the sauce. Substitute the ground meat with a plant-based alternative for a vegetarian option.
- Make-Ahead: Assemble the lasagna in advance, cover, and refrigerate for up to a day. Bake for an additional 10-15 minutes when cooking straight from the refrigerator.
Enjoy your hot and delicious gluten-free lasagna!
