GLUTEN FREE LASAGNA
A classic, homemade gluten free lasagna recipe that is full of flavor and filling. I've included shortcuts for getting this gluten free lasagna in the oven quicker.
Provided by Chrystal
Categories Main Dishes
Time 1h30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 577 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 156 milligrams cholesterol, Fat 31 grams fat, Fiber 3 grams fiber, Protein 46 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1137 grams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
HOMEMADE GLUTEN-FREE AND LACTOSE-FREE VEGETABLE LASAGNA
Homemade vegetable lasagna just as it should be; hot, oozy, and messy! This is a vegetable lasagna without any weird micro-protein meat substitute; just vegetables and tomatoes, with a homemade white sauce (made with lactose-free milk and cheese, and gluten-free flour). I have been known to make my own pasta sheets for this, but tonight I used Sainsbury's gluten-free pasta sheets (dry).
Provided by intoleranceisbliss
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 2h5m
Yield 8
Number Of Ingredients 20
Steps:
- Heat oil in a large saucepan over medium heat. Cook onion and red bell pepper until softened, about 5 minutes. Add zucchini; cook until softened, about 5 minutes more. Stir in garlic until combined. Add tomato puree, mustard, oregano, basil, and bay leaf. Bring to a simmer. Cook vegetable mixture until flavors blend, 10 to 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
- Whisk flour and 2 tablespoons milk together in a bowl until no lumps remain. Mix in 3/4 cup milk and 3/4 cup plus 2 tablespoons vegetable stock. Pour this sauce base into a saucepan over medium-high heat. Add margarine; cook, whisking constantly, until simmering. Reduce heat to low. Add 1/2 cup vegan cheese; stir well. Season with parsley and black pepper. Cook until cheese is fully melted, about 5 minutes.
- Cover the bottom of the baking pan with lasagna noodles. Add a layer of vegetable mixture; top with a thin layer of the cheese sauce. Repeat layering with the remaining noodles, vegetables, and cheese sauce, finishing with a thick blanket of sauce. Sprinkle the remaining 1/2 cup vegan cheese on top.
- Bake in the preheated oven until top is bubbly and browned, about 30 minutes. Let rest before serving until firm, 15 to 20 minutes.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 32.8 g, Cholesterol 0.9 mg, Fat 9.2 g, Fiber 3.2 g, Protein 5.8 g, SaturatedFat 3.2 g, Sodium 603.6 mg, Sugar 6.9 g
WORLD'S BEST GLUTEN FREE LASAGNA
The ultimate in gluten free Italian comfort food with layers of hearty meat sauce, creamy ricotta cheese, and gooey mozzarella between sheets of gluten free lasagna noodles.
Provided by [email protected]
Categories Dinner
Time 2h40m
Number Of Ingredients 21
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.
Nutrition Facts : ServingSize 1 slice, Calories 388 kcal, Carbohydrate 37 g, Protein 26 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 87 mg, Sodium 1572 mg, Fiber 3 g, Sugar 11 g
GLUTEN-FREE VEGGIE LASAGNA
Make and share this Gluten-Free Veggie Lasagna recipe from Food.com.
Provided by TARGETreg Recipes
Categories Free Of...
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425ºF. Grease a 9-by-13-inch baking dish.
- 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.
- 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 VEGETARIAN LASAGNA
This Gluten Free Vegetarian Lasagna is healthy comfort food at its finest!
Provided by Alyssa Brantley
Categories Mains
Time 1h50m
Number Of Ingredients 15
Steps:
- Mix ricotta cheese, eggs, salt, parsley, black pepper and red pepper together until well combined.
- Clean mushrooms and thinly slice.
- Slice mozzarella with a cheese knife or sharp knife and set aside.
- Heat a large sauté pan over medium heat. Once hot, add olive oil and then sliced mushrooms, frozen spinach, crushed garlic and a pinch of salt and pepper. Cook for 6 to 8 minutes, using a spatula or wooden spoon to break up spinach, until warmed through and there is liquid pooling in the pan.
- Remove from heat, drain well (really press the water out!) and set aside.
- Preheat oven to 350F. Line up lasagna noodles, marinara, ricotta cheese mixture, drained veggies, sliced mozzarella and grated cheese.
- Begin assembling by spreading 1/2 cup of marinara on the bottom of your baking dish.
- Add one layer of uncooked noodles (about 3 to 4 noodles / noodle pieces).
- Use a spatula to spread 1/2 of the ricotta cheese mixture over the noodles.
- Sprinkle 1/3 of the drained veggie mixture. Spread 1 cup of marinara over the veggies and top with 1/3 of the sliced mozzarella and sprinkle with 1/3 of the grated cheese.
- Add layer of uncooked noodles (about 3 to 4 noodles / noodle pieces). Top with 1 1/2 cups of marinara.
- Use a spatula to spread remaining 1/2 of the ricotta cheese mixture over the noodles.
- Sprinkle 1/3 of the drained veggie mixture. Top with 1/3 of the sliced mozzarella and sprinkle with 1/3 of the grated cheese.
- Add remaining noodles / noodle pieces. Cover with 1 1/2 cups marinara sauce, remaining sliced mozzarella and remaining veggie mixture.
- Sprinkle generously with remaining grated cheese.
- Loosely cover with tin foil (you do not want the foil to get stuck to the cheese) and bake for 45 minutes.
- Remove foil and continue baking uncovered for an additional 45 minutes or until top is brown and bubbly.
- Allow to cool for 10 to 15 minutes before cutting. Cut into 8 large or 12 medium pieces, serve warm and Enjoy!
Nutrition Facts : Calories 272 kcal, Carbohydrate 9 g, Protein 19 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 90 mg, Sodium 1103 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 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.
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