Gluten-Free Classic Beef Lasagne
Satisfy your craving for comfort food with this Gluten-Free Classic Beef Lasagne, a mouthwatering twist on the beloved Italian favorite. Crafted with tender gluten-free lasagna noodles, hearty ground beef simmered in a rich tomato basil sauce, and creamy layers of ricotta mixed with Parmesan, this recipe is a feast for both gluten-free eaters and lasagna lovers. Topped with gooey mozzarella and a sprinkle of fresh parsley, this lasagna bakes to bubbly perfection, ready to warm your soul with each bite. With simple gluten-free ingredients and easy-to-follow steps, it's an ideal family dinner that delivers all the satisfaction of traditional lasagna, minus the gluten. Perfectly portioned to serve six, this recipe ensures every plate is deliciously memorable.
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Recipe Information
Ingredients
- 9 sheets Gluten-free lasagna noodles
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 large Onion, chopped
- 3 Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Ricotta cheese
- 1 large Egg
- 0.5 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your 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 the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and cook for an additional minute until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it apart with a wooden spoon as it cooks, about 7 to 10 minutes.
Drain any excess fat from the pan, then stir in crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper.
Reduce heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.
In a medium bowl, mix the ricotta cheese with the egg and 1/4 cup of grated Parmesan cheese. Season with a pinch of salt and pepper.
To assemble the lasagna, spread a thin layer of the meat sauce at the bottom of a 9x13-inch baking dish.
Place three lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles.
Sprinkle one-third of the shredded mozzarella cheese over the ricotta layer.
Repeat the layer: meat sauce, noodles, remaining ricotta mixture, and another third of mozzarella cheese.
Finish with the remaining noodles, the last of the meat sauce, and top with the final third of mozzarella cheese and remaining Parmesan cheese.
Cover the dish with aluminum foil and bake for 25 minutes in the preheated oven.
Remove the foil and continue to bake for an additional 15 minutes, until the cheese is bubbly and golden brown.
Remove from the oven and let it rest for 10 minutes before slicing. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
4919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.3 g | 303% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 997 mg | 332% | |
| Sodium | 6402 mg | 278% | |
| Total Carbohydrate | 501.8 g | 182% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 57.7 g | ||
| Protein | 245.0 g | 490% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4243 mg | 326% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 5526 mg | 118% | |
*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.
