Gluten-Free Lasagna Bolognese
Indulge in the ultimate comfort food with this Gluten-Free Lasagna Bolognese, a hearty and satisfying dish that’s perfect for any occasion. Layers of tender gluten-free lasagna noodles are nestled between a rich, slow-simmered Bolognese sauce made with ground beef, pork, and a splash of red wine for depth. Creamy ricotta mixed with Parmesan and a generous layer of bubbling mozzarella cheese complete the dish, creating a luscious, cheesy masterpiece. This recipe is ideal for gluten-sensitive eaters and proves that you don’t need gluten to enjoy a classic, family-friendly Italian favorite. Easy to make ahead and baked to perfection, it’s the ultimate gluten-free lasagna that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 large Onion, chopped
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 3 Garlic cloves, minced
- 1 pound Ground beef
- 1 pound Ground pork
- 2 tablespoons Tomato paste
- 28 ounce Canned crushed tomatoes
- 1 cup Red wine
- 1 Bay leaf
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounce Ricotta cheese
- 1 large Egg
- 1 cup Grated Parmesan cheese
- 9 sheets Gluten-free lasagna noodles
- 3 cups Mozzarella cheese, shredded
Instructions
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Cook until the vegetables are softened, about 8 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Increase the heat to medium-high and add the ground beef and ground pork. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink, about 8-10 minutes.
Stir in the tomato paste and cook for 1-2 minutes. Add the crushed tomatoes and red wine. Stir well to combine.
Add the bay leaf, dried oregano, dried basil, salt, and black pepper. Reduce the heat to low, cover the skillet, and let the sauce simmer for about 1 hour, stirring occasionally.
While the sauce is simmering, preheat your oven to 375°F (190°C).
In a medium mixing bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Stir until well combined and set aside.
In a 9x13 inch baking dish, spread a thin layer of the Bolognese sauce on the bottom.
Place a layer of gluten-free lasagna noodles over the sauce.
Spread half of the ricotta mixture evenly over the noodles. Then, sprinkle with 1 cup of the shredded mozzarella cheese.
Repeat with another layer of noodles, the remaining ricotta mixture, 1 cup of mozzarella cheese, and more Bolognese sauce.
Place the final layer of noodles on top and cover with the remaining Bolognese sauce. Sprinkle the top with the remaining 1 cup of mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for at least 15 minutes before serving. Enjoy!
Nutrition Facts
Calories |
7000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.0 g | 471% | |
| Saturated Fat | 159.8 g | 799% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1554 mg | 518% | |
| Sodium | 8227 mg | 358% | |
| Total Carbohydrate | 521.1 g | 189% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 66.1 g | ||
| Protein | 403.0 g | 806% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5690 mg | 438% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 6393 mg | 136% | |
*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.
