Gluten-Free Small Batch Lasagna (Edit recipe)

Easily made using regular or gluten-free lasagna pasta. This small batch lasagna is perfect for a small family or social gathering.

30 minutes

45 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	614
Fat:	28 g
Carbohydrates:	56 g
Protein:	40 g
Cholesterol:	104 g
Sodium:	592 mg
Fiber:	4 g
Sugars:	0 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 6

Ingredients

6 Oven-ready Lasagne (gluten-free), Can use regular lasagna noodles if not gluten-free
24 oz Marinara Sauce
1 cup Water
1 lb Ground Beef
15 oz Ricotta
1 Egg, Large
1 Tbsp Dried Parsley
1 - 2 Tbsp Unsalted Butter
0.125 cup Parmesan Cheese, Grated
8 oz Mozzarella Cheese, Shredded

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Process

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

Pre-heat the oven to 375°F.
In a large frying pan, fry the ground beef until no longer pink, then drain any fat.
Add the marinara sauce to the ground beef and the water (If using a jarred sauce add the water to the jar, cover and shake to get the remaining sauce in the jar). Let it simmer for 20 minutes.
Butter an 11 x 7 baking pan, and set it aside.
In a medium size bowl, combine the ricotta cheese, egg, and dried parsley. Stir until well blended.
Add a thin layer of the meat sauce onto the bottom of the buttered baking pan.
Take one lasagna noodle and liberally spread some of the ricotta mixture over it, then place it gently over the sauce in the baking pan. Repeat with the next two lasagna noodles, laying them down next to each other. It's ok if they do not lay flat.
Once the first layer is in the pan, top with some of the meat sauce, making sure the entire lasagna noodle is lightly covered in some sauce.
Sprinkle a light layer of mozzarella cheese over the sauce.
Sprinkle a light layer of parmesan cheese over the mozzarella.
Repeat with next layer of lasagna sheets by adding a layer of ricotta cheese, then topping it with the sauce and mozzarella cheese.
Sprinkle the lasagna with black pepper.
Cover with aluminum foil and place the baking pan onto a baking sheet.
Bake until the sauce is bubbly and the pasta is cooked through 45-50 minutes.
Remove the aluminum foil and bake an additional 5-10 minutes to brown the top a bit.

Notes

Jovial gluten-free pasta resembles regular pasta in taste and texture. I highly recommend you look for that brand. Barilla gluten-free is my next recommendation if you can't find the Jovial brand. You will not use up all the ricotta mixture. You will only put one layer of parmesan cheese on the lasagna.