Gluten Free Lasagna
Aiden Bazzel
almost 2 years ago
A delicious and hearty lasagna recipe made without gluten. Perfect for those with gluten sensitivities or dietary restrictions.
Cooking Time
1 hour
Serving Size
8 servings
Nutrition Per Serving
Cal
450
Protein
30g
Fat
20g
Sat Fat
10g
Carbs
40g
Chole
80mg
Fiber
4g
Sugar
8g
Sodium
900mg
Ingredients
- 1 package gluten free lasagna noodles
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can crushed tomatoes
- 1 can tomato sauce
- 1 can tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the gluten free lasagna noodles according to package instructions. Drain and set aside.
- In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and cooked through. Drain any excess fat.
- Add the crushed tomatoes, tomato sauce, tomato paste, dried basil, dried oregano, salt, and black pepper to the skillet. Stir well to combine.
- Simmer the sauce for 10-15 minutes, stirring occasionally.
- In a separate bowl, mix together the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese.
- Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.
- Place a layer of cooked lasagna noodles on top of the sauce.
- Spread a layer of the cheese mixture over the noodles.
- Repeat the layers of sauce, noodles, and cheese until all ingredients are used, ending with a layer of sauce on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the lasagna cool for a few minutes before serving.
- Garnish with fresh basil leaves, if desired.
- Serve hot and enjoy!
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