Gluten-Free Homemade Lasagna
Dive into comfort food bliss with this Gluten-Free Homemade Lasagna, a hearty and mouthwatering twist on a classic favorite. Perfectly crafted with gluten-free lasagna noodles, a rich, savory meat sauce infused with aromatic basil and oregano, and creamy layers of ricotta and melty mozzarella cheese, this dish is a symphony of textures and flavors. Whether you're catering to gluten-sensitive guests or simply exploring a healthier alternative, this recipe delivers all the indulgence of traditional lasagna without compromise. With easy-to-follow instructions and a satisfying bake time that results in golden, bubbly perfection, this gluten-free lasagna is the ultimate crowd-pleaser for family dinners, gatherings, or special occasions. Serve up slices of pure comfort, and let the irresistible flavors of this home-cooked classic shine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 9 sheets gluten-free lasagna noodles
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, 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 grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large pot of boiling water, cook the gluten-free lasagna noodles according to the package instructions. Drain and set aside.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the chopped onion and minced garlic until the onion is translucent, about 5 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 8 minutes. Drain any excess fat.
Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer the sauce for about 15 minutes to thicken slightly.
In a bowl, mix together the ricotta cheese, egg, and grated Parmesan cheese until well combined.
To assemble the lasagna, spread a layer of meat sauce evenly across the bottom of a 9x13-inch baking dish.
Place 3 lasagna noodles over the sauce. Spread half the ricotta mixture over the noodles. Sprinkle with 1/3 of the mozzarella cheese.
Repeat the layering process starting with the meat sauce, remaining noodles, the rest of the ricotta mixture, and another third of the mozzarella.
Finish with a final layer of meat sauce and the remaining mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagna to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.5 g | 303% | |
| Saturated Fat | 103.3 g | 516% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 982 mg | 327% | |
| Sodium | 6521 mg | 284% | |
| Total Carbohydrate | 496.7 g | 181% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 51.6 g | ||
| Protein | 252.7 g | 505% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4230 mg | 325% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 5223 mg | 111% | |
*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.
