Gluten-Free Classic Cheese Lasagna
Indulge in the comfort of homemade Italian cuisine with this **Gluten-Free Classic Cheese Lasagna**, a crowd-pleasing favorite that’s completely celiac-friendly. Featuring layers of tender gluten-free lasagna noodles, creamy ricotta filling, and a rich, herby tomato sauce, this recipe perfectly balances hearty flavors with a comforting texture. Generously topped with melted mozzarella and nutty Parmesan, each bite is a gooey masterpiece. The combination of simple pantry staples like crushed tomatoes, garlic, and dried herbs transforms into a robust sauce that ties the dish together effortlessly. Ready in just over an hour and serving up to 8, it's the perfect gluten-free dinner for family gatherings, meal prepping, or a cozy night in. Serve it with a crisp green salad or a side of roasted vegetables for a classic Italian-inspired meal that everyone will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 sheets Gluten-free lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Dried oregano
- 2 teaspoons Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Ricotta cheese
- 1 large Egg
- 0.5 cup Grated Parmesan cheese
- 3 cups Shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Cook 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 chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, until fragrant.
Stir in the crushed tomatoes and tomato paste. Add dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
In a mixing bowl, combine ricotta cheese, egg, and grated Parmesan cheese. Stir until well blended.
To assemble the lasagna, spread a thin layer of the tomato sauce on the bottom of a 9x13-inch baking dish.
Place 3 cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles and sprinkle with 1 cup of shredded mozzarella.
Layer with another third of the sauce, followed by another layer of noodles, the remaining ricotta mixture, and another cup of mozzarella.
Top with the last 3 noodles, the remaining sauce, and the last cup of mozzarella.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagna to rest for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.0 g | 237% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 6091 mg | 265% | |
| Total Carbohydrate | 624.5 g | 227% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 45.1 g | ||
| Protein | 213.6 g | 427% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4982 mg | 383% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3325 mg | 71% | |
*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.
