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Best Gluten-Free Lasagna

Best Gluten-Free Lasagna: Comfort Food Without the Fuss

Discover the best gluten-free lasagna, featuring rich layers of cheese and robust homemade sauce, all without the need for pre-boiling noodles.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Adds richness and aids in cooking meats and vegetables.
  • 1 pound Lean Ground Beef Provides protein and texture; use ground turkey for a lighter option.
  • 1 pound Ground Mild Sweet Italian Sausage Enhances flavor; swap with turkey sausage for a leaner dish.
  • 4 cloves Garlic Adds aromatic flavor; can substitute with garlic powder (1/8 tsp per clove).
  • 1 medium Onion Adds sweetness and depth; yellow or white onions work well.
  • 1 cup Mushrooms Contributes umami texture; pulse in a food processor for those who dislike mushrooms.
  • 28 ounces Crushed Tomatoes (with basil) Forms the sauce base, adding acidity and richness.
  • 14 ounces Diced Fire-Roasted Tomatoes Provides a smoky flavor profile; substitute with regular diced tomatoes.
  • 2 tablespoons Tomato Paste Offers a thicker consistency and intensified tomato flavor.
  • 1 cup Water Thins the sauce to desired consistency; broth can be used for added flavor.
  • Dried Basil Season this mixture to enhance the overall dish; fresh herbs can substitute for dried.
  • Fennel Seeds Season this mixture to enhance the overall dish; fresh herbs can substitute for dried.
  • Italian Seasoning Season this mixture to enhance the overall dish; fresh herbs can substitute for dried.
  • Kosher Salt Season this mixture to enhance the overall dish; fresh herbs can substitute for dried.
  • Pepper Season this mixture to enhance the overall dish; fresh herbs can substitute for dried.
  • Fresh Italian Parsley Season this mixture to enhance the overall dish; fresh herbs can substitute for dried.
For the Cheese Mixture
  • 15 ounces Ricotta Cheese Provides creaminess and acts as a binding agent; cottage cheese is a great substitute.
  • 1 large Egg Binds ingredients and adds creaminess; can omit for a different texture.
  • 16 ounces Fresh Mozzarella Cheese Melts beautifully and provides a gooey texture; lactose-free alternatives work too.
  • 1/2 cup Parmigiano Reggiano Adds a nutty, salty flavor; swap with Pecorino Romano or nutritional yeast for a vegan option.
For the Noodles
  • 12 sheets Gluten-Free Lasagna Noodles Essential for this gluten-free dish; brands like Tinkyada or Jovial are recommended.

Equipment

  • large pot
  • Medium bowl
  • Large Baking Dish
  • oven

Method
 

Step-by-Step Instructions for Best Gluten-Free Lasagna
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Brown 1 pound of lean ground beef and 1 pound of ground mild sweet Italian sausage, breaking it apart with a spoon. Add minced garlic and chopped onion, cooking until the onion softens, about 5 minutes. Stir in sliced mushrooms and cook for an additional 3 minutes. Pour in 28 ounces of crushed tomatoes, 14 ounces of diced fire-roasted tomatoes, 2 tablespoons of tomato paste, 1 cup of water, and seasonings. Simmer the sauce uncovered for 45 minutes, allowing the flavors to meld.
  2. In a medium bowl, blend 15 ounces of ricotta cheese with 1 beaten egg and 1/4 cup of freshly chopped parsley. Season with a pinch of kosher salt to enhance the flavor. Stir until the mixture is well combined and creamy, ensuring there are no lumps. This rich ricotta blend will create a lovely layer in your gluten-free lasagna.
  3. While the sauce simmers, preheat your oven to 375°F (190°C). This temperature ensures that the best gluten-free lasagna will bake perfectly, creating a bubbly, golden top. Make sure your oven is fully heated before placing in your assembled dish for the best texture and flavor.
  4. In a large baking dish, spread 3 cups of your prepared sauce on the bottom. Layer 4 gluten-free lasagna noodles over the sauce, followed by half of the ricotta mixture. Sprinkle half of the 16 ounces of fresh mozzarella cheese on top, then add 2 cups of the sauce. Repeat this layering process, finishing with noodles and the remaining sauce. Top with the remaining mozzarella and 1/2 cup of grated Parmigiano Reggiano to create a beautifully cheesy crust.
  5. Cover the assembled lasagna with aluminum foil, tenting it slightly to prevent it from sticking to the cheese. Place it in the preheated oven and bake for 25 minutes. After this time, carefully remove the foil and bake for an additional 25 minutes. The top should be bubbly and golden, indicating that your best gluten-free lasagna is ready.
  6. Once baked, remove the lasagna from the oven and allow it to cool for about 10 minutes before serving. This resting time helps the layers set, making it easier to slice and serve. The aroma will entice your guests as the flavors meld beautifully during this brief pause.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 4mgCalcium: 250mgIron: 3mg

Notes

Use quality ingredients for the best flavor and avoid soggy noodles by layering the sauce properly. Let the lasagna rest for cleaner slices.

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