An easy recipe for gluten-free lasagna. Layers of gluten-free lasagna noodles, three different cheeses, and a savory meat sauce. This gluten-free dinner recipe also has a recipe video!
224-ounce jarsjar gluten-free pasta sauceI used Prego Traditional sauce.
1 12-ounce bagfrozen chopped spinach
1 15-ounce containerricotta cheeseFor dairy-free use 10-ounce container of gluten-free roasted garlic hummus in place of ricotta cheese.
1cupParmesan cheeseLeave out if dairy-free.
116-ounce bagshredded mozzarella cheeseFor dairy-free, I like Violife dairy-free just like mozzarella shreds.
1boxBarilla Gluten Free Oven-Ready LasagnaI have only tested this recipe with Barilla gluten-free oven-ready lasagne noodles.
Instructions
Preheat oven to 425°F. Spray a 9-inch x 13-inch baking pan with gluten-free cooking spray.
Spray a large skillet with gluten-free cooking spray. Add the beef and sprinkle with salt. Cook the beef over medium-high heat, until it starts to brown. Add the onion powder, garlic powder, and Italian seasoning and stir until fully combined. Cook the meat until no pink remains. Drain any fat.
Stir in the gluten-free pasta sauce and simmer for 5 minutes. Remove from heat.
Prepare the chopped spinach according to the bag's directions. Allow to cool, then squeeze out and drain the excess water.
In a large bowl, combine the chopped spinach, ricotta cheese (dairy-free use the hummus in place of the ricotta), and the parmesan cheese (dairy-free leave out). Mix until fully combined.
Pour 1 cup of the meat sauce on the bottom of the greased baking dish and spread evenly. Place four sheets of the lasagna noodles side-by-side, they will slightly overlap. Top the lasagna sheets with 1 cup of sauce. Spread 1/4 of the ricotta mixture (or hummus mixture) over the sauce, and then top with 1/4 of the mozzarella cheese.
Repeat for 3 more layers. Top the last lasagna sheet with the meat sauce and sprinkle with mozzarella cheese.
Spray a piece of aluminum foil with gluten-free cooking spray. Cover the pan with the greased foil and bake for 40 minutes. Uncover and bake an additional 20 minutes, or until browned and bubbly. If the lasagna noodles are puffing up after baking for 40 minutes, take a knife and poke a few holes in the top and flatten with a spatula. Sprinkle more cheese over the top and bake for the final 20 minutes.
Allow the lasagna to rest 10-15 minutes before cutting. Enjoy!
Save leftovers in an airtight container and refrigerate. Reheat leftovers in the microwave or oven.
Video
Notes
Save leftovers in an airtight container and refrigerate. Reheat leftovers in the microwave or oven.
Ground turkey can be used in place of the ground beef.
Cottage cheese can be used in place of the ricotta cheese.
If you don't have Italian Seasoning, make your own: 2 teaspoons dried basil, 2 1/2 teaspoons dried oregano, 1/2 teaspoon dried sage, 1/2 teaspoon dried thyme, 1/4 teaspoon dried marjoram, 1/4 teaspoon dried rosemary.
Make sure to cover the lasagna pasta sheets completely with the pasta sauce.
For the dairy-free option: I used gluten-free roasted garlic hummus in place of the ricotta cheese and Violife dairy-free just like mozzarella shreds.
To make ahead: prepare according to recipe directions, cover with foil, and refrigerate for up to 24 hours. Bake for 50 minutes, then remove the foil and bake for an additional 20 minutes. Let rest for 15-20 minutes before serving.
To freeze: allow the lasagna to cool. Place in a plastic freezer bag or freezer-safe container. Reheat in the oven at 350°F for 30 minutes. Make sure to cover the lasagna with foil before reheating in the oven. Or allow the lasagna to defrost in the refrigerator overnight and reheat in the microwave.
I have only tested this recipe with Barilla gluten-free oven-ready lasagne noodles.