Gluten Free Lasagna
by: claire cary
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!
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 9x13 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
I used pork sausage, but you can use chicken! You can also use ground turkey instead of beef if you prefer.
Serving: 1slice / Calories: 320kcal / Carbohydrates: 24g / Protein: 18g / Fat: 18g / Saturated Fat: 8g / Sodium: 809mg / Fiber: 2g / Sugar: 3g
