Gluten-Free Bolognese Lasagna
Indulge in the ultimate comfort food with this Gluten-Free Bolognese Lasagna— a hearty, flavor-packed twist on a classic favorite. Layered with velvety ricotta, a rich and savory homemade Bolognese sauce, and ooey-gooey mozzarella cheese, this lasagna is made extra special with gluten-free lasagna sheets, making it perfect for those with dietary restrictions. The slow-simmered sauce, infused with red wine and aromatic herbs, brings depth and authenticity to every bite, while the ricotta-Parmesan blend adds a creamy, luxurious texture. Perfect for family dinners or a cozy gathering, this recipe is a crowd-pleaser that combines traditional Italian flavors with a gluten-free twist. Don't forget the fresh basil garnish for that perfect finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 500 grams Ground beef
- 1 medium Carrot, finely chopped
- 1 medium Celery stalk, finely chopped
- 2 tablespoons Tomato paste
- 800 grams Canned crushed tomatoes
- 125 milliliters Red wine
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 grams Ricotta cheese
- 1 large Egg
- 50 grams Parmesan cheese, grated
- 200 grams Mozzarella cheese, shredded
- 250 grams Gluten-free lasagna sheets
- 10 leaves Fresh basil leaves, for garnish
Instructions
Preheat your oven to 180°C (350°F).
Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, ground beef, chopped carrot, and celery. Cook until the beef is browned, breaking it apart with a wooden spoon, about 7-10 minutes.
Stir in the tomato paste and cook for 2 minutes. Then add the crushed tomatoes, red wine, dried oregano, salt, and black pepper. Simmer the sauce on low for 30-40 minutes, stirring occasionally, until it thickens.
In a medium bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix until smooth and set aside.
To assemble the lasagna, spread a thin layer of the Bolognese sauce on the bottom of a 9x13 inch baking dish.
Place a layer of gluten-free lasagna sheets over the sauce (break sheets if necessary to fit).
Spread half of the ricotta mixture over the lasagna sheets.
Top with a third of the mozzarella cheese, then cover with a layer of Bolognese sauce.
Repeat layers, starting with more lasagna sheets, the remaining ricotta mixture, a third of the mozzarella, and Bolognese sauce.
Finish with a final layer of lasagna sheets, remaining Bolognese sauce, and top with the rest of the mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
3971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.4 g | 279% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 6353 mg | 276% | |
| Total Carbohydrate | 292.7 g | 106% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 57.4 g | ||
| Protein | 215.0 g | 430% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3476 mg | 267% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 5768 mg | 123% | |
*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.
