Gluten Free Lasagna Recipe

Prepare noodles

If using no-boil gluten-free sheets, skip boiling. If using regular GF sheets, cook according to package directions until just al dente, drain and set aside.

Sauté aromatics

In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 4-5 minutes. Add garlic and cook 30 seconds until fragrant.

Brown meat

Increase heat to medium-high. Add ground beef (and optional sausage). Cook until browned, breaking up meat with spoon, about 6-8 minutes. Drain excess fat.

Build sauce

Stir in salt, pepper, oregano, and basil. Add crushed tomatoes, tomato paste, and water or beef broth. Bring to a simmer, reduce heat to low, and simmer 15-20 minutes to meld flavors. Adjust seasoning as needed.

Combine filling

In a bowl, mix ricotta, egg, and Parmesan until smooth. Fold in 1 cup mozzarella if desired for extra creaminess.

Layer base

Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish to prevent sticking.

Layer noodles and filling

Place a layer of gluten-free noodles over the sauce. Dollop and spread half of the ricotta mixture over noodles, then layer with half of the mozzarella. Pour over one-third of the sauce. Repeat with noodles, ricotta, mozzarella, and sauce. Finish with a final layer of noodles and the remaining sauce. Top with remaining mozzarella and optional extra parmesan.

Bake

Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 15 minutes, until cheese is melted and bubbly. If desired, broil 1-2 minutes to lightly brown the top. Let stand 10-15 minutes before serving.

Garnish with chopped parsley or fresh basil. Slice and serve hot. Refrigerate leftovers promptly.