Gluten Free Lazy 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 LAZY LASAGNA

Steps:

• Brown the ground beef with the garlic in a large pan over medium heat.
• Add the onion; saute until soft.
• Add the tomato; saute until soft.
• Stir in tomato sauce, oregano, marinara seasoning, and cloves (if using).
• Turn the heat to low, or until the sauce is barely simmering.
• Meanwhile, boil the pasta until al dente.
• Line a small oven-safe dish with tinfoil; line bottom with cooked pasta.
• Lay the roasted red peppers overtop, if using.
• Pour the meat and sauce mixture evenly over pasta and peppers.
• Top with cheeses; broil at 500* until cheese is browned and bubbly (about 8-10 minutes).
• Enjoy!

LAZY LASAGNA

Steps:

• Cook pasta a bit less than fully done.
• Grease a 9x13 pan with olive oil.
• Layer 1/2 the amount each of pasta, ground beef, ricotta, parmesan, spaghetti sauce, and mozzarella in that order.
• Repeat except for the mozzarella.
• Draw a wooden spoon through the layers in an S-shaped pattern to mesh the layers without actually stirring them together.
• Top with the remaining mozzarella.
• Bake at 350F for 30-45 minutes or until the cheese is as brown as you like it and everything is bubbling hot.
• Note -- steamed and drained zucchini or very well-drained, frozen spinach is a good addition.
• Note -- Can substitute ground turkey or chunks of cooked chicken/turkey for the ground beef if desired.