gluten-free lasagna

This gluten-free lasagna is a delicious and filling dinner classic packed with Italian flavors, herbs, and three types of cheeses. With just 20 minutes of prep, this beef lasagna will leave you happy, full, and excited for leftovers.

Let's make gluten-free lasagna together! Gather your ingredients.

Heat a large skillet on the stovetop over medium-high heat and add olive oil, ground beef, and diced yellow onion.

Sauté, breaking up the beef with a spatula or spoon, for 6-8 minutes or until beef is no longer pink.

Add the garlic, salt, and pepper and sauté for an additional 1-2 minutes, stirring often to make sure the garlic does not burn.

Add the marinara sauce and stir to combine. Let cook for 5 minutes, then remove from the heat and set aside.

In a large bowl, stir together the ricotta cheese, egg, salt, pepper, parmesan cheese, 1 cup of the mozzarella cheese, and parsley.

To assemble, place 1 cup of meat sauce in the bottom of the prepared baking pan and spread with a spoon or spatula.

Place ⅓ of the gluten-free lasagne noodles on top of the sauce. Break up noodles as needed to cover the entire pan.

Add 1/2 of the ricotta cheese mixture to the top of the noodles. Gently spread across the noodles until evenly distributed.

Top the cheese with 1 cup of sauce, then lasagne noodles, then ricotta cheese again. Repeat, this time with sauce, lasagna noodles and the last of the sauce. Notice.. no ricotta this layer.

Sprinkle remaining 1 cup of mozzarella cheese evenly over the sauce.

Spray a piece of aluminum foil on one side and cover the baking dish with foil, sprayed side down. Bake at 375F (190C) for 45 minutes.

Remove foil and bake for an additional 10 minutes, until the sauce is bubbling and cheese is melted.

Remove lasagna from the oven and let cool for 10-15 minutes before cutting and serving. Top with fresh parsley, if you desire.

Grab the full recipe at the link below!