Lasagna…one of my all time favorite comfort foods, but as a type 1 diabetic with celiac, it would wreak havoc on my body. That’s why I absolutely love this gluten free lasagna recipe.
I couldn’t picture going through life without ever having lasagna again. Thanks to gluten free lasagna noodles, I don’t have to…and neither do you! I transformed my mom’s lasagna recipe into a delicious gluten free lasagna recipe that I can enjoy without having to suffer the repercussions.
Furthermore, the recipe is pretty easy with some preparation and the noodles don’t require any pre-boiling.
What more could a girl ask for?
Mom's Lasagna Transformed
A hearty gluten free lasagna recipe that doesn't sacrifice taste.
- Gluten free no boil lasagna noodles
- 1 lb ground beef
- 1 lb spicy (or sweet) Italian sausages (Can substitute chicken sausages)
- 1 lb mozzarella
- 16oz part skim ricotta
- 1/2 lb parmesan cheese (shredded)
- 32oz jar of marinara sauce (Make sure it’s gluten free or you can make yourself)
- Dry oregano
- Fresh parsley
- 8 cloves of garlic (In case of vampires)
- Preheat oven to 375 degrees.
- Season ground beef with salt, pepper, and oregano (I do this the day before)
- Brown ground beef on stovetop over a med-high flame.
- While beef is browning, chop the onions and peel the garlic.
- Once beef is browned, slide it over to one side of the pot and turn the flame down to medium.
- Add the onions and garlic to the pot.
- Saute the onions and garlic for about 2 minutes taking care not to burn the garlic.
- Add the marinara sauce and 3-4 basil leaves to the pot.
- Add some parsley (to your liking).
- Stir all ingredients and bring to a boil.
- Turn flame down to low and cover pot.
- Cook for at least 30 minutes. (I cook my sauce for a couple of hours)
Now comes the fun part…layering!
- Start with some of your bangin’ tomato sauce on the bottom of your baking dish.
- Layer your gluten free lasagna noodles on top of the tomato sauce. (I like to overlap my noodles a bit).
- Next, more tomato sauce on top of the noodles.
- Add ricotta on top of the noodles.
- Next up, add your sliced or shredded mozzarella.
- Now, more tomato sauce.
- Repeat two or three times, depending how deep your baking dish is.
- The last layer should be noodles, tomato sauce, parmesan cheese, in that order.
- Bake in the oven covered with aluminum foil for approximately 45-60 minutes.
- Remove the foil for the last 10-15 minutes to get that cheese all brown and bubbly.
- Finally, let cool for 10-15 minutes and serve.
- Sprinkle with some parsley.
- Act modest as the compliments come rolling in. 🙂