Gluten Free Lasagna
This gluten free lasagna is packed with protein, flavor and is sure to be a new family favorite dinner. With gluten free lasagna noodles, an easy meat sauce and three types of cheese!
Lasagna and pasta bakes were two dishes my mom made all the time growing up because it was one of the few things all of the kids would eat. It’s still one of my favorite dishes, especially to prep on a Sunday since it holds up well in the fridge and is even freezer friendly.
This gluten free lasagna features a simple meat sauce made from ground beef and sausage plus three types of cheese – ricotta, parmesan and mozzarella. If you love this recipe, try my chicken cutlet and parmesan pasta or gluten free meatballs next.
Before we get started…
- Before you begin, check to see if your lasagna noodles require boiling or not first. Some you can use just straight out of the package (I used Jovial brown rice lasagna and these did not require boiling) and some you need to cook first.
- I opted for ground beef and pork sausage, but you can definitely use ground chicken or turkey and chicken sausage instead.
- I suggest a sausage that is already ground rather than one that comes packaged in a casing.
How to make gluten free lasagna
Preheat the oven to 375 Fahrenheit. The lasagna noodles I used did not require cooking first, but if yours do, cook them now, then set aside.
Heat a large pot or dutch oven over medium heat. Add in the ground beef, sausage and onion. Cook until the meat is browned and mostly cooked through.
Add in the spices, salt, pepper and marinara sauce. Reduce the heat to low and let simmer for about 5-10 minutes.
I like to use an immersion blender to lightly puree the sauce so it is a less chunky texture, but this is optional.
Meanwhile, mix together the ricotta, egg, parmesan and 1 cup of the mozzarella.
Take a 9×13 baking dish and add a layer of sauce to the bottom. Add a layer of the noodles, then the cheese mixture, then sauce and repeat. Finish it off with the final 2 cups of mozzarella.
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Cover with foil, then add to the oven and bake for 45-50 minutes or until the cheese is golden brown and bubbly.
Let cool for just a few minutes, then slice and top with fresh parmesan, basil and red pepper flakes. Enjoy and try my gluten free mac and cheese next.
Serving suggestions
Since this gluten free lasagna already has lots of protein from the beef and sausage, I usually just serve it with a side salad or roasted veggies and call it a day!
I love my vegan caesar or kale pesto salad, but some simple roasted broccoli or green beans is also delicious.
Variations
Make it vegetarian: If you want to make this lasagna without meat, you can either replace the beef and sausage for your favorite plant-based grounds, or use my lentil bolognese sauce instead of following this recipe.
Add veggies: You can easily add some veggies right into the sauce. I suggest adding in a diced carrot when you saute the meat and onion, or a few large handfuls of spinach when you let the sauce simmer. Feel free to get creative here!
How to store and freeze
Once prepared, this gluten free lasagna will keep in the fridge for 3-5 days. I usually store it right in the baking dish. Just let it cool, then cover with foil. To reheat, you can use the microwave if you’re heating up just one serving at a time, or just stick the whole baking dish back in the oven until warm through the center.
You can either freeze it after baking! Just let it cool, then I like to slice into individual servings so I can thaw what I need at time. You can place each slice in a container, wrap in plastic wrap or place in a freezer safe ziplock bag. Whichever method, just make sure it is very tightly wrapped.
More family favorite dinner recipes!
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Gluten Free Lasagna
by: claire cary
Ingredients
- ½ pound ground beef
- ½ pound ground Italian sausage see notes
- 1 small white onion diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 32 ounce jar marinara sauce
- 16 ounes ricotta cheese
- 1 egg
- ½ cup grated parmesan cheese
- 3 cups mozarella
- 10 ounces gluten free lasagna noodles
Instructions
- Preheat the oven to 375 Fahrenheit.
- The lasagna noodles I used did not require cooking first, but if yours do, cook them now, then set aside.
- Heat a large pot or dutch oven over medium heat.
- Add in the ground beef, sausage and onion.
- Cook until the meat is browned and mostly cooked through.
- Add in the spices, salt, pepper and marinara sauce. Reduce the heat to low and let simmer for about 5-10 minutes.
- I like to use an immersion blender to lightly puree the sauce so it is a less chunky texture, but this is optional.
- Meanwhile, mix together the ricotta, egg, parmesan and 1 cup of the mozzarella.
- Take a 9×13 baking dish and add a layer of sauce to the bottom. Add a layer of the noodles, then the cheese mixture, then sauce and repeat.
- Finish it off with the final 2 cups of mozzarella.
- Cover with foil, then add to the oven and bake for 45-50 minutes or until the cheese is golden brown and bubbly.
- Let cool for just a few minutes, then slice and top with fresh parmesan, basil and red pepper flakes. Enjoy!
Notes
Comments
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