Gluten-Free Lamb Lasagne
Indulge in the rich, comforting flavors of this Gluten-Free Lamb Lasagne, a hearty twist on the classic Italian favorite that's perfect for those avoiding gluten. This recipe layers tender ground lamb simmered in a robust tomato and red wine sauce with creamy, nutmeg-scented béchamel and gluten-free lasagna noodles, creating a meal that's both sophisticated and satisfying. Topped with a generous sprinkle of gooey mozzarella and Parmesan, each bite bursts with savory goodness. Ideal for family dinners or entertaining guests, this dish is baked to bubbly perfection and finished with a fresh parsley garnish for a pop of color and flavor. Whether you're gluten-sensitive or just seeking a new spin on a beloved comfort food, this lasagne is sure to impress!
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Recipe Information
Ingredients
- 12 pieces Gluten-free lasagna noodles
- 2 tablespoons Olive oil
- 1 pound Ground lamb
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 1 medium, finely chopped Carrot
- 1 finely chopped Celery stalk
- 2 tablespoons Tomato paste
- 14.5 ounces Canned diced tomatoes
- 0.5 cup Red wine
- 1 cup Beef broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 4 tablespoons Gluten-free flour
- 2 cups Whole milk
- 0.25 teaspoon Nutmeg
- 0.5 cup, grated Parmesan cheese
- 2 cups, shredded Mozzarella cheese
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the ground lamb and cook until browned, breaking it apart with a spoon, about 5 minutes.
Add the finely chopped onion, minced garlic, carrot, and celery to the skillet. Cook until the vegetables are softened, about 8 minutes.
Stir in the tomato paste and cook for 2 minutes. Add the canned diced tomatoes, red wine, and beef broth. Season with dried oregano, dried basil, salt, and black pepper.
Bring the mixture to a simmer and cook for about 30 minutes until the sauce thickens, stirring occasionally.
While the sauce simmers, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the gluten-free flour and cook for 1 minute to remove the raw flavor.
Gradually whisk in the milk. Continue to whisk over medium heat until the mixture thickens and becomes smooth, about 10 minutes.
Stir in the nutmeg and Parmesan cheese until the cheese is melted. Remove from heat and set aside.
Cook the gluten-free lasagna noodles according to the package instructions and drain.
To assemble the lasagna, spread a thin layer of the lamb sauce on the bottom of a 9x13 inch baking dish.
Lay down a layer of gluten-free lasagna noodles. Top with a layer of lamb sauce, followed by a layer of béchamel sauce. Sprinkle with mozzarella cheese.
Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce and mozzarella on top.
Cover with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling.
Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.0 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 443 mg | 34% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 816 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.
