Well, if you’ve checked out my recipes before, then you probably know, my oldest daughter’s favorite meal is LASAGNA!
When she was diagnosed with Celiac disease, it was the first thing she fretted over…would she be able to still eat lasagna?!
The answer…YES!
It is actually an easy little recipe to make gluten-free!
If your family isn’t g-free, no worries! Simply make this using whichever lasagna noodles you love. If you are a gluten-free family, we always use THESE noodles.
Happy dinnertime! xo
Print
Gluten-Free Lasagna
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 to 8 1x
Description
Whether you’re gluten-free or not, this recipe is so easy and always a hit!
Ingredients
Scale
- 1 pound of ground beef
- 1 pound of bulk Italian sausage
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 1 onion, chopped
- 4 cloves of garlic, chopped
- 1 (14 oz) can of Annie’s organic tomato soup
- 1 (6 oz) can of tomato paste
- 1 (14 oz) can diced tomatoes
- 2 tablespoons Italian seasoning (make sure it’s gluten-free, we like Morton & Bassett)
- about a cup of grated Parmesan cheese (reserve some for garnish)
- 2 cups of shredded mozzarella cheese
- 1 box of oven ready lasagna noodles (we use these for our gluten-free noodles)
Instructions
- Preheat oven to 350 degrees.
- Grease (I use Pam) a 9×13 baking dish. Set aside.
- In a pot over medium-high heat, brown your beef and Italian sausage in a big drizzle of EVOO
- Once browned and crumbly, stir in your chopped onion and garlic along with a big pinch of both salt and pepper. Saute about five minutes or until the onions are tender. Next, stir in your tomato soup, tomato paste and diced tomatoes along with your Italian seasoning. Reduce the heat to low and allow everything to simmer about 10 minutes. After that, you’re ready to assemble.
- Place a third of your meat mixture down across the bottom of your prepared baking dish. Next, sprinkle over a third of your mozzarella and your Parm followed by a row of lasagna noodles. Repeat once more. After that, spread the remaining third of your meat mixture down over the lasagna noodles followed by the rest of your cheese.
- Pop your lasagna in the oven and bake uncovered about 35 to 40 minutes or until the edges of your noodles brown up a bit and it’s nice and bubbly.
- Remove from oven and allow to sit about 5 minutes before cutting into squares.
- Serve with a bit more Parmesan.
Notes
If you’re not a g-free household, simply swap out your noodles for any variety of oven ready ones.
Charmaine Ng | Architecture & Lifestyle Blog says
Okay, you’ve got me craving lasagna now, Shay! This looks yummy! ?
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Kristin A says
I make lasagna all the time. My family and I have determined the best ones are when I assemble earlier in the day and refrigerate and bake in evening. Something about all the flavors and layers during that time in the frig make it taste even better. I also double recipe and make one and freeze one for another day. Makes for quick an easy dinner prep in the future.
Misty S. says
No ricotta cheese layer? That is always my favorite part. 😉
Mix and Match Mama says
You know, we’re not huge ricotta people. Andrew really doesn’t love it…so I typically don’t ever include it in my lasagnas.
Jaime Matherson says
Hi shay when you make this for your family of 6 are there many left overs? Or is it something you make and eat that night? do you heat them up the next day for leftovers?
Mix and Match Mama says
There are! Kensington always claims these leftovers for lunch.
Amy Holt says
Best lasagna I’ve ever made! Hands down. I thought I would miss the ricotta but I did not. Delicious.
Mix and Match Mama says
Oh my gosh!!! This made my day!! Yay!!!