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gluten free lasagna

gluten free lasagna
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A comforting and hearty gluten-free lasagna featuring firm corn-and-rice noodles, a rich meat sauce, and a creamy three-cheese spinach filling that maintains the classic texture of traditional Italian lasagna.

Ingredients

Scale

12–15 Gluten-free lasagna noodles
1.5 lbs Lean ground beef or Italian sausage
48 oz Marinara sauce
15 oz Whole milk ricotta cheese
4 cups Shredded mozzarella cheese
1 cup Grated Parmesan cheese
2 cups Fresh spinach, chopped
3 cloves Fresh garlic, minced
to taste Fresh basil, dried oregano, salt, and pepper
1 Large egg

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish
  2. In a large skillet over medium-high heat, brown the ground beef or sausage until no longer pink
  3. Add the minced garlic and sauté for one minute until fragrant, then carefully drain excess fat from the pa
  4. Pour in the marinara sauce and simmer on low for approximately 10 minutes to create the sauce base
  5. In a medium bowl, thoroughly mix the ricotta cheese, egg, chopped spinach, and half of the Parmesan cheese
  6. Spread a thin layer of meat sauce across the bottom of the prepared baking dish
  7. Place a single layer of gluten-free noodles on top of the sauce
  8. Spread one-third of the ricotta mixture over the noodles and sprinkle with a handful of mozzarella
  9. Repeat the layers of sauce, noodles, ricotta, and mozzarella until the dish is full
  10. Top the final layer with the remaining sauce, mozzarella, and the rest of the Parmesan cheese
  11. Cover the dish tightly with aluminum foil, ensuring it does not touch the cheese
  12. Bake for 25 minutes covered, then remove the foil and bake for another 20 minutes until the cheese is bubbling and golden brow
  13. Allow the lasagna to rest for at least 15 minutes before slicing to ensure the layers stay intact

Notes

Use noodles made from a blend of corn and rice for the best structural integrity.

If using no-boil noodles, ensure your sauce is slightly thinner as the noodles will absorb moisture while baking.

Freshly grated mozzarella provides a better melt than pre-shredded cheese which contains anti-clumping agents.

Always squeeze all moisture out of the spinach to prevent the lasagna from becoming watery.

For a crispy top, turn on the broiler for the last 2 minutes of cooking while watching closely.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-lasagna/