GLUTEN FREE LASAGNA - SHORTCUTS INCLUDED!
A classic, homemade gluten free lasagna recipe that is full of flavor and filling. I've included shortcuts for getting this gluten free lasagna in the oven quicker.
Provided by Chrystal
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degree F. Spray a 9 x 13 - inch baking pan with oil; set aside.
- Cook noodles according to package; set aside. Skip this step if you're using oven ready gluten-free lasagna noodles.
- For the sauce: In a large saucepan cook beef, onion, and garlic until the meat is brown. Break the meat apart as it cooks.
- Add the un-drained tomatoes, tomato sauce, tomato paste, basil, oregano, salt and pepper and stir until combined.
- Bring the sauce to a boil then reduce the heat and simmer for 5 minutes, stirring occasionally.
- For the ricotta filling: combine the whisked egg, ricotta, Parmesan cheese, and dried parsley.
- To layer the gluten free lasagna: Spread a little sauce on the bottom of the pan. Add a layer of lasagna noodles over the sauce. Spread half the ricotta mixture over the noodles. Then spread half the sauce mixture over the noodles. Add the second layer of lasagna noodles, ricotta mixture, and sauce mixture. Top with shredded mozzarella.
- Place the lasagna pan on a baking sheet and bake for 30 to 35 minutes or until heated through. If you're using oven-ready noodles, cover the lasagna with foil and bake for 40-45 minutes. Remove the foil, then bake an additional 10 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
Nutrition Facts : Calories 577 calories, CarbohydrateContent 29 grams carbohydrates, CholesterolContent 156 milligrams cholesterol, FatContent 31 grams fat, FiberContent 3 grams fiber, ProteinContent 46 grams protein, SaturatedFatContent 15 grams saturated fat, ServingSize 1, SodiumContent 1137 grams sodium, SugarContent 9 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 12 grams unsaturated fat
LASAGNA RECIPE | ALLRECIPES
Vegetable lasagna with all the trimmings. This recipe doesn't miss a beat!
Provided by Chelo
Categories Italian Recipes
Total Time 3 hours 10 minutes
Prep Time 1 hours 0 minutes
Cook Time 2 hours 0 minutes
Yield 1 9x13-inch pan
Number Of Ingredients 22
Steps:
- Heat 1/4 cup oil in a large skillet over medium heat. Stir in chopped onions and bay leaf; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 2 cloves minced garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes.
- Mix in undrained crushed tomatoes and diced tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour. Stir in cinnamon and set pan aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Bring a large pot of salted water to boil, add lasagna noodles and bring water to boil again. Cook until noodles are al dente. Drain well.
- Mix together ricotta, eggs, 1/2 cup Parmesan cheese, 2 teaspoons basil, and 1 clove minced garlic.
- Saute sliced onion and mushrooms in 2 tablespoons olive oil until tender, about 5 minutes. Add spinach and zucchini to the skillet. Cover, and cook until spinach is wilted, 2 to 5 minutes. Remove skillet from heat and set aside.
- Spread 1/2 cup of the tomato sauce in the prepared baking dish. Place a layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles. Place another layer of noodles on top of the ricotta mixture.
- Pour about 2 cups tomato sauce onto the noodles; arrange all of the sauteed vegetables on top of the sauce. Top vegetables with noodles and spread the remaining tomato sauce over the final layer of noodles. Top with mozzarella cheese slices and 1 cup grated Parmesan cheese.
- Bake the lasagna in the preheated oven until filling is bubbly and cheese is melted and beginning to brown, 45 minutes to 1 hour. Remove the lasagna from the oven and let it cool 10 minutes before serving.
Nutrition Facts : Calories 466.1 calories, CarbohydrateContent 41.9 g, CholesterolContent 77.6 mg, FatContent 21.5 g, FiberContent 4.6 g, ProteinContent 28.5 g, SaturatedFatContent 9.3 g, SodiumContent 710.2 mg, SugarContent 5.7 g
WORLD'S BEST GLUTEN FREE LASAGNA RECIPE | CUPCAKES & …
From cupcakesandkalechips.com
KETO LASAGNA RECIPE (WITH REAL NOODLES!) | WHOLESOME YUM
From wholesomeyum.com
HOMEMADE KETO LASAGNA NOODLES PASTA SHEETS - LOW CA…
From lowcarb-nocarb.com
EXTRA-EASY LASAGNA RECIPE | MYRECIPES
From myrecipes.com
KIM'S LASAGNA RECIPE | ALLRECIPES
From allrecipes.com
400+ GLUTEN-FREE CROCK-POT RECIPES - CROCK-POT LADIES
From crockpotladies.com
MEXICAN LASAGNA RECIPE WITH NOODLES AND BEEF - TASTES OF ...
From tastesoflizzyt.com
VEGAN GLUTEN-FREE ZUCCHINI LASAGNA | MINIMALIST BAKER REC…
From minimalistbaker.com
GLUTEN-FREE BECHAMEL SAUCE RECIPE - G-FREE FOODIE
From gfreefoodie.com
EASY VEGETARIAN GLUTEN FREE RECIPES - LOVE AND LEMONS
From loveandlemons.com
GLUTEN FREE MEATLESS RECIPES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
SLOW COOKER LASAGNA RECIPE | ALLRECIPES
From allrecipes.com
40+ BEST GLUTEN-FREE RECIPES - DOWNSHIFTOLOGY
From downshiftology.com
RAGÚ® NO BOILING LASAGNA | ALLRECIPES
From allrecipes.com
HEALTHY LASAGNA RECIPES | EATINGWELL
From eatingwell.com
ZUCCHINI LASAGNA RECIPE (NOT WATERY) | DOWNSHIFTOLOGY
From downshiftology.com
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
400+ GLUTEN-FREE CROCK-POT RECIPES - CROCK-POT LADIES
From crockpotladies.com
MEXICAN LASAGNA RECIPE WITH NOODLES AND BEEF - TASTES OF ...
From tastesoflizzyt.com
HEALTHY LASAGNA RECIPES | EATINGWELL
From eatingwell.com