Gluten Free Lasagne (Edit recipe)

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Lasagne is a classic family favorite when you are looking for a comforting meal to feed the whole family. Using oven ready gluten free noodles means this much loved meal can be enjoyed by those who cannot eat regular noodles. A simple substitute that wont sacrifice flavor or texture!

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PREP TIME

45 minutes

COOK TIME

50 minutes

INGREDIENTS

Serves: 6

Ingredients

1/2 whole Vidalia Onion, finely chopped
2 cloves Garlic, minced
1 Tbsp Extra Virgin Olive Oil
2 lb Ground Beef
6 oz Tomato Paste
28 oz Crushed Tomatoes
32 oz Rao's Tomato Basil Sauce
16 oz Ricotta
1 whole Egg
1/4 cup Flat Leaf Parsley, chopped
1 Tbsp Amore - Primal Palate
2 cups Mozzarella Cheese, shredded
3/4 cup Parmesan Cheese, grated
12 pieces Oven-ready Lasagne (gluten-free)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large sauce pot, heat the olive oil over medium heat.
Add the onion and garlic to the pot, and saute for about 5 minutes, or until the onion becomes translucent.
Add the ground beef to the pot, and brown turning the heat up to medium-high. Once the ground beef is fully browned, drain the liquid from the pot.
Add the tomato paste to the pot, and stir to combine with the beef.
Add in the crushed tomatoes, and Rao's Tomato Basil Sauce to the pot, and stir to combine with the beef.
Turn the heat down to medium low, and allow the sauce to cook while you prepare the other ingredients.
In a small mixing bowl, stir together the ricotta, egg, fresh parsley, and Amore Italian Seasoning.
Grate the Parmesan cheese and set aside.
In a 9x12 baking pan, pour roughly a third of the meat sauce (about 2.5-3 cups) into the bottom of the pan, and spread into an even layer.
Place 6 sheets of pasta, lengthwise in an even layer over the meat sauce.
Top the pasta with half of the ricotta mixture, and smooth out into an even layer.
Sprinkle a third of the shredded mozzarella over the ricotta.
Top with a 2.5-3 cups of the meat sauce, and spread into an even layer over the ricotta and mozzarella layer.
Sprinkle half of the parmesan cheese over the meat, and top with another layer of the lasagne noodles.
Spread the remaining ricotta over the lasagne noodles, and sprinkle with another third of the mozzarella.
Spread the remaining 2.5-3 cups of meat sauce over the ricotta mixture, and top with an even layer of the remaining mozzarella cheese and the remaining parmesan.
Cover the top of the pan with foil, being sure it doesn't touch the cheese on the top of the lasagne.
Bake covered for 25 minutes at 375, then remove the foil, and bake for a remaining 25 minutes uncovered.
Serve and enjoy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1184
Fat:	58 g
Carbohydrates:	84 g
Protein:	81 g
Cholesterol:	221 g
Sodium:	1384 mg
Fiber:	6 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.