Use this recipe to make a classic, herb-laden lasagna recipe adapted for gluten-free eaters and cooks.
- Serves: 8 persons
- 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
Step 1Preheat oven to 350 F. Set aside a deep lasagna oven safe dish.
Step 2Fill 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 3Drain 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 4Add onions, garlic and 3 tablespoons of olive oil to a large skillet. Sauté for two minutes.
Step 5Add the ground beef and 1 teaspoon salt. Brown meat over medium heat, stirring occasionally, until thoroughly cooked.
Step 6Pour 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 7In 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 8Assemble 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 9Sprinkle remaining 1 tablespoon of Italian herb blend evenly over the shredded cheese.
Step 10Bake for 1 hour or until golden brown on top. Let rest for 15 minutes before serving.