Easy and Good Gluten-Free Lasagna
Author: Shirley Braden
Ingredients
  • ½ to 1 lb ground meat (beef, turkey, sausage, venison) (see notes for vegetarian option)
  • 24-ounce jar of your favorite gluten-free pasta sauce (thicker sauce is best)
  • 1 ½ cups diced tomatoes, Italian style OR diced tomatoes with ½ tsp Italian seasoning added OR stewed tomatoes (see notes)
  • 1 box of gluten-free lasagna noodles
  • 1 large egg, beaten
  • 1 container ricotta cheese, 15 ounces (I prefer whole milk ricotta for richer flavor)
  • ¼ cup grated Parmesan and Romano cheese mixed (or either grated Parmesan or Romano)
  • 1 tbsp dried parsley flakes
  • ½ tsp salt (I use sea salt)
  • ¼ tsp ground pepper
  • 4 cups (1 lb) mozzarella cheese, shredded
Instructions
  1. Grease 9 x 13 glass baking dish.
  2. Brown meat (or vegetables); drain. Add meat, tomatoes, and sauce to deep skillet, mixing well. Bring to a simmer over medium heat. Reduce heat to medium low until heated through. (If your sauce is watery, you can cook longer to cook all down a little.)
  3. Meanwhile cook lasagna noodles. Near the end of cooking time, preheat oven to 350 degrees Fahrenheit.
  4. Place lasagna noodles in the bottom of the baking dish, slightly overlapping them. Don’t worry if your lasagna noodles break apart; just use them piece-meal to cover the bottom of the dish.
  5. In a separate medium-sized bowl, mix egg, ricotta cheese, grated Parmesan and Romano cheese (or either Parmesan or Romano), parsley flakes, salt, and pepper. Mix well.
  6. Layer noodles, ricotta cheese mixture, mozzarella, and meat sauce in that order. Repeat layering making sure you finish with the meat sauce. (See notes.)
  7. Bake at 350 degrees Fahrenheit for 30 minutes or make ahead, refrigerate without baking, and bake for 45 minutes when ready to serve.
Notes
~ Makes 4 to 6 servings.

~ 1 ½ cups vegetables of choice (e.g., spinach, mushrooms, onions, zucchini), cooked and drained (if needed), may be substituted for the meat. I brown my veggies in a small amount of coconut oil, grape seed oil, or extra virgin olive oil. I prefer to cook them down long enough so there is no excess liquid to drain. But if you don’t cook them that long, you’ll want to drain the liquid so your lasagna is not watery.

~ Using stewed tomatoes versus diced tomatoes makes a heartier and much more appealing lasagna dish for the “purists.” I use my kitchen shears to cut up the larger pieces of the stewed tomatoes for Mr. GFE who hates the texture of tomatoes most of the time.

~ I like to use a ladle to evenly distribute my meat sauce (as shown in photos). Then I use a spatula to evenly spread it out as a layer.

~ I sometimes sprinkle on a little more shredded mozzarella on top of my lasagna 10 minutes before it will be done to get a prettier presentation. You can see the lasagna before and after that touch in the photo collage.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/easy-and-good-gluten-free-lasagna/