Gluten-Free Homemade Lasagne
Indulge in the ultimate Italian comfort food with this Gluten-Free Homemade Lasagne, a hearty and crowd-pleasing dish that’s perfect for those with gluten sensitivities. Featuring layers of tender gluten-free lasagne sheets, rich and savory meat sauce infused with garlic, oregano, and basil, and a creamy, velvety Parmesan béchamel sauce, this recipe is a celebration of flavor and texture. Topped with bubbling mozzarella cheese and baked to golden perfection, this lasagne is a family-friendly meal that’s as satisfying as it is special. With easy-to-follow steps, this gluten-free twist on a classic will become your go-to for dinner gatherings or cozy weeknight meals. Whether you're gluten-free or simply looking for a delicious lasagne recipe, this dish promises to impress every time!
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Recipe Information
Ingredients
- 9 sheets gluten-free lasagne sheets
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic cloves, minced
- 500 grams ground beef
- 800 grams crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams butter
- 50 grams gluten-free all-purpose flour
- 500 milliliters milk
- 100 grams grated Parmesan cheese
- 200 grams shredded mozzarella cheese
Instructions
Preheat your oven to 180°C (350°F).
In a large pan, heat the olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes.
Add minced garlic and sauté for another 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking up with a spoon, about 5-7 minutes.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Reduce heat to low and let the sauce simmer for 20 minutes, stirring occasionally.
In a separate saucepan, melt butter over medium heat. Add the gluten-free flour and whisk continuously for 1-2 minutes to form a roux.
Slowly add the milk to the roux, whisking constantly to avoid lumps. Cook and stir for about 5 minutes, until the sauce thickens. Stir in grated Parmesan cheese and set aside.
In a large baking dish (about 9x13 inches), spread a thin layer of meat sauce on the bottom.
Place a layer of gluten-free lasagne sheets over the sauce.
Spread one-third of the béchamel sauce over the sheets, followed by one-third of the remaining meat sauce, and then a sprinkle of mozzarella.
Repeat the layering process two more times, finishing with a generous layer of mozzarella on top.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
Let the lasagne cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 993 mg | 43% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 12.2 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 571 mg | 44% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 783 mg | 17% | |
*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.
