Lasagna is one of those classic Italian dishes that everyone loves. But for those who are gluten intolerant or have celiac disease, it can be a challenge to find a gluten-free version that still tastes delicious. Thankfully, with a few simple substitutions, you can make a gluten-free lasagna that is just as tasty as the traditional version.
Ingredients:
- 1 pound gluten-free lasagna noodles
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jar of gluten-free pasta sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the gluten-free lasagna noodles according to the package instructions.
- While the noodles are cooking, brown the ground beef in a large skillet over medium-high heat. Add the onion and garlic and cook until the onion is translucent.
- Add the jar of pasta sauce to the skillet and stir to combine.
- In a separate bowl, mix together the ricotta cheese, mozzarella cheese, parmesan cheese, egg, parsley, salt, and pepper.
- Spread a layer of the meat sauce on the bottom of a 9×13 inch baking dish. Add a layer of noodles on top of the sauce, followed by a layer of the cheese mixture. Repeat until all the ingredients are used up, ending with a layer of meat sauce on top.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the lasagna cool for a few minutes before serving.
Enjoy your delicious and healthy gluten-free lasagna with a salad or some gluten-free garlic bread.
