Gluten-Free Lasagna
This creamy, savory gluten-free lasagna is a perfect comfort food classic. Featuring gluten-free lasagna noodles, three kinds of cheese, and a rich meat sauce, it’s an effortless pasta dish to enhance your gluten-free recipe lineup.Step-by-step photos can be seen below the recipe card.
Servings: 12 servings
Equipment
- 1 9" x 13" baking dish
Ingredients
- 1 pound lean ground beef I like using lean ground beef. You can also use ground turkey, ground sausage, or ground pork.
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 tablespoons Italian Seasoning
- 2 24 ounce jar gluten-free pasta sauce I used Prego Traditional sauce.
- 1 12 ounce bag frozen chopped spinach
- 1 15 ounce container ricotta cheese For dairy-free use 10-ounce container of gluten-free roasted garlic hummus in place of ricotta cheese.
- 1 cup Parmesan cheese Leave out if dairy-free.
- 1 16 ounce bag shredded mozzarella cheese For dairy-free, I like Violife dairy-free just like mozzarella shreds.
- 1 box Barilla Gluten Free Oven-Ready Lasagna I 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!
Video
Notes
- 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 pasta sauce so they get tender and not crunchy.
- You can always use more cheese on top and broil the top for a few minutes to get it nice, browned, and bubbly.
- Don’t forget to let the lasagna layers set after baking for 10-15 minutes. This makes it easier to cut and serve.
Nutrition
Calories: 309kcal | Carbohydrates: 10g | Protein: 26g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 951mg | Potassium: 522mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4386IU | Vitamin C: 6mg | Calcium: 448mg | Iron: 3mg