Gluten Free Lasagna Recipes

WORLD'S BEST GLUTEN FREE LASAGNA

Steps:

• In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned. Drain any excess grease, if needed.
• Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.
• Add sugar (if using), basil, Italian seasoning, 2 teaspoons salt, pepper, and 2 Tablespoons parsley, and stir to combine.
• Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.
• In a bowl, combine ricotta cheese, egg, 2 Tablespoons parsley, and ½ teaspoon salt. Refrigerate until needed.
• Preheat oven to 375°F.
• To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of three noodles over meat sauce.
• Spread with one half of the ricotta cheese mixture. Top with 1/2 cup of mozzarella cheese.
• Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
• Repeat layers, and top with remaining mozzarella and Parmesan cheese.
• Cover with foil and bake in preheated oven for 25 minutes.
• Remove foil, and bake an additional 25 minutes.
• Cool for 15 minutes before serving.

GLUTEN FREE LASAGNA

Steps:

• Preheat oven to 375 degree F. Spray a 9 x 13 - inch baking pan with oil; set aside.
• Cook noodles according to package; set aside. Skip this step if you're using oven ready gluten-free lasagna noodles.
• For the sauce: In a large saucepan cook beef, onion, and garlic until the meat is brown. Break the meat apart as it cooks.
• Add the un-drained tomatoes, tomato sauce, tomato paste, basil, oregano, salt and pepper and stir until combined.
• Bring the sauce to a boil then reduce the heat and simmer for 5 minutes, stirring occasionally.
• For the ricotta filling: combine the whisked egg, ricotta, Parmesan cheese, and dried parsley.
• To layer the gluten free lasagna: Spread a little sauce on the bottom of the pan. Add a layer of lasagna noodles over the sauce. Spread half the ricotta mixture over the noodles. Then spread half the sauce mixture over the noodles. Add the second layer of lasagna noodles, ricotta mixture, and sauce mixture. Top with shredded mozzarella.
• Place the lasagna pan on a baking sheet and bake for 30 to 35 minutes or until heated through. If you're using oven-ready noodles, cover the lasagna with foil and bake for 40-45 minutes. Remove the foil, then bake an additional 10 minutes.
• Remove from the oven and let rest for 10 minutes before serving.

GLUTEN-FREE LASAGNA

Steps:

• Preheat oven to 350 F. Set aside a deep lasagna oven safe dish.
• Fill a large stockpot 2/3 full with cold water. Add 1 teaspoon of salt, cover with a lid, and bring to a rolling boil. Add 14 gluten-free lasagna noodles and boil for 13 to 14 minutes. (Do not overcook the noodles. They will continue to cook once the lasagna is baked in the oven).
• Drain and rinse the noodles in cold water. Pour 1 tablespoon of olive oil on the noodles and coat. This will prevent the noodles from sticking together as they cool.
• Add onions, garlic and 3 tablespoons of olive oil to a large skillet. Sauté for two minutes.
• Add the ground beef and 1 teaspoon salt. Brown meat over medium heat, stirring occasionally, until thoroughly cooked.
• Pour the canned sauce over the beef mixture, add 1 tablespoon of the Italian seasonings, and all of the fennel. Stir to combine and simmer for 10 minutes. Stir occasionally to prevent burning.
• In a medium-sized mixing bowl, blend goat cheese, ricotta cheese, Parmesan cheese, eggs, fresh basil, Italian parsley, fresh oregano, 1 teaspoon salt, and fresh cracked pepper.
• Assemble lasagna: Spread 1 cup of the meat sauce mixture in the bottom of the baking dish. Overlap the edges of 4 lasagna noodles on top of the sauce. Evenly spread 1 cup of meat sauce over the noodles. Spread 1 cup of the cheese/herb mixture over meat sauce. Evenly sprinkle about 2 cups of shredded cheeses over this layer. Repeat layers (lasagna noodles/meat sauce/ cheese herb mixture/shredded cheese). Overlap 4 lasagna noodles on top, spread evenly with remaining meat sauce and top with remaining shredded cheese.
• Sprinkle remaining 1 tablespoon of Italian herb blend evenly over the shredded cheese.
• Bake for 1 hour or until golden brown on top. Let rest for 15 minutes before serving.

GLUTEN-FREE VEGGIE LASAGNA

Steps:

• 1. Preheat the oven to 425°F. Grease a 9-by-13-inch baking dish.
• 2. In a large bowl, mix the spinach, ricotta, parmesan, egg, salt, and oregano. Arrange one-third of the sweet potatoes in the dish, overlapping the slices slightly. Dollop half of the ricotta mixture on top, then spread evenly. Spread half of the tomato sauce on top, then sprinkle one-third of the mozzarella over the sauce. Repeat the layering once. Arrange the remaining sweet potatoes on top.
• 3. Cover the dish tightly with foil. (The lasagna can be refrigerated for up to a day at this point.) Bake for 45 minutes, then remove the foil, and sprinkle the remaining mozzarella on top. Bake until a knife easily slides through the center and the cheese on top is melted and golden brown, about 20 minutes. Let rest at least 10 minutes before slicing.
• Tip: For freezing and reheating, completely cool the lasagna. Cut into 8 even pieces and freeze in individual portions in freezer-safe resealable plastic bags for up to 1 month. Unwrap and cover with a damp paper towel on a microwave-safe plate. Microwave until hot, about 5 minutes.

GLUTEN FREE MEXICAN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix chili, black beans, and onion together in a bowl.
• Layer 4 tortillas in the bottom of the prepared baking dish; cover with 1 cup Cheddar cheese. Spoon half the chili mixture over cheese layer. Repeat 2 more layers with the remaining ingredients, ending with Cheddar cheese on top. Cover dish with aluminum foil.
• Bake in the preheated oven until lasagna is bubbling, 20 to 30 minutes.