Description
A simple and delicious gluten-free lasagna made with layers of gluten-free noodles, rich meat sauce, and creamy ricotta cheese, perfect for a hearty family dinner.
Ingredients
Units
Scale
- 12 gluten-free lasagna noodles
- 1 lb ground beef or Italian sausage
- 1 jar (24 oz) gluten-free marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
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, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.
- Add ground beef or sausage and cook until browned. Drain excess fat.
- Stir in the marinara sauce, oregano, salt, and pepper. Simmer for 10 minutes.
- In a mixing bowl, combine ricotta cheese, egg, and half of the Parmesan cheese.
- Spread a layer of meat sauce in the bottom of a 9×13-inch baking dish.
- Layer with 4 noodles, half of the ricotta mixture, and 1/3 of the mozzarella. Repeat layers, ending with noodles, remaining sauce, and mozzarella.
- Top with the remaining Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
- Let stand for 10 minutes before serving.
Notes
- You can substitute ground turkey or plant-based meat for a lighter or vegetarian version.
- Make ahead and refrigerate overnight for deeper flavor.
- Ensure all pre-made ingredients are labeled gluten-free.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg