1 Pound Gluten Free Lasagna
Indulge in the ultimate comfort food with this hearty and flavorful 1 Pound Gluten-Free Lasagna, a recipe tailored for those who crave indulgence without compromising dietary needs. Featuring layers of tender gluten-free lasagna noodles, rich and savory meat sauce made with your choice of ground beef or turkey, and a creamy ricotta blend enhanced with fresh parsley, this dish is a symphony of classic Italian flavors. Topped with gooey mozzarella and Parmesan for the perfect golden crust, this lasagna is a crowd-pleaser that’s easy to assemble and bakes to perfection in under an hour. Whether you’re cooking for family dinner or meal-prepping for the week, this gluten-free lasagna delivers the ultimate balance of taste and texture, making it an irresistible option for those with gluten sensitivities and foodies alike. Serve it with a crisp salad or warm garlic bread for a complete, satisfying meal!
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Recipe Information
Ingredients
- 12 sheets Gluten-free lasagna noodles
- 1 pound Ground beef (or ground turkey)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 15 ounces Ricotta cheese
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Prepare the gluten-free lasagna noodles according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until fragrant and softened, about 3-4 minutes.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 8-10 minutes. Drain excess fat if necessary.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer on low heat for 15 minutes to let the flavors meld together.
In a medium bowl, combine the ricotta cheese, egg, and fresh parsley. Mix until smooth and set aside.
In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
Place a layer of gluten-free lasagna noodles over the sauce, followed by a layer of the ricotta mixture, then a layer of shredded mozzarella cheese. Repeat these layers until all ingredients are used, ending with a layer of meat sauce on top.
Sprinkle the grated Parmesan cheese evenly over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.3 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 416 mg | 32% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
