Gluten-Free Lasagna
Use this recipe to make a classic, herb-laden lasagna recipe adapted for gluten-free eaters and cooks.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2(10-ounce) boxes of gluten-free lasagna noodles
- 1cup finely chopped red onions
- 4finely minced cloves garlic
- 4tablespoons olive oil
- 1tablespoon salt
- 2pounds lean ground beef
- 2tablespoons gluten-free Italian seasoning blend
- 1tablespoon coarsely ground fennel seeds
- 2(15-ounce cans) gluten-free pizza or marinara sauce
- ½pound soft goat cheese
- 1pound ricotta cheese
- ½cup freshly grated Parmesan cheese
- 2lightly beaten eggs
- ½cup finely chopped fresh basil
- ¼cup finely chopped fresh Italian parsley
- ¼cup finely chopped fresh oregano leaves
- 1pound shredded mozzarella cheese
- 1pound shredded Monterey Jack cheese
Instructions
Step 1
Preheat oven to 350 F. Set aside a deep lasagna oven safe dish.Step 2
Fill a large stockpot 2/3 full with cold water. Add 1 teaspoon of salt, cover with a lid, and bring to a rolling boil. Add 14 gluten-free lasagna noodles and boil for 13 to 14 minutes. (Do not overcook the noodles. They will continue to cook once the lasagna is baked in the oven).Step 3
Drain and rinse the noodles in cold water. Pour 1 tablespoon of olive oil on the noodles and coat. This will prevent the noodles from sticking together as they cool.Step 4
Add onions, garlic and 3 tablespoons of olive oil to a large skillet. Sauté for two minutes.Step 5
Add the ground beef and 1 teaspoon salt. Brown meat over medium heat, stirring occasionally, until thoroughly cooked.Step 6
Pour the canned sauce over the beef mixture, add 1 tablespoon of the Italian seasonings, and all of the fennel. Stir to combine and simmer for 10 minutes. Stir occasionally to prevent burning.Step 7
In a medium-sized mixing bowl, blend goat cheese, ricotta cheese, Parmesan cheese, eggs, fresh basil, Italian parsley, fresh oregano, 1 teaspoon salt, and fresh cracked pepper.Step 8
Assemble lasagna: Spread 1 cup of the meat sauce mixture in the bottom of the baking dish. Overlap the edges of 4 lasagna noodles on top of the sauce. Evenly spread 1 cup of meat sauce over the noodles. Spread 1 cup of the cheese/herb mixture over meat sauce. Evenly sprinkle about 2 cups of shredded cheeses over this layer. Repeat layers (lasagna noodles/meat sauce/ cheese herb mixture/shredded cheese). Overlap 4 lasagna noodles on top, spread evenly with remaining meat sauce and top with remaining shredded cheese.Step 9
Sprinkle remaining 1 tablespoon of Italian herb blend evenly over the shredded cheese.Step 10
Bake for 1 hour or until golden brown on top. Let rest for 15 minutes before serving.