Gluten-Free Lasagna
Indulge in this Gluten-Free Lasagna, crafted with layers of tender gluten-free pasta, rich tomato sauce, and a blend of savory cheeses. Packed with hearty, fresh vegetables, it’s a delicious and comforting dish perfect for any occasion.
Equipment
- Large Skillet9x13-inch
- Baking Dish
- Aluminum foil
Ingredients
- 1 bag shredded mozzarella cheese
- 2 jars gluten-free pasta sauce
- 1 box Barilla Gluten Free Oven-Ready Lasagna
- 1 cup Parmesan cheese
- 1 tsp salt
- 1 garlic powder
- 1 bag frozen chopped spinach
- 1 lb lean ground beef
- 1 tbsp onion powder
- 2 tbsp Italian seasoning
- 1 container ricotta cheese
Instructions
- Preheat oven to 425°F. Coat a 9x13-inch baking dish with gluten-free cooking spray.
- In a large skillet, heat over medium-high, spray with cooking spray, and cook ground beef with salt until browned.
- Add onion powder, garlic powder, and Italian seasoning.
- Cook until beef is no longer pink, then drain fat.
- Stir in pasta sauce and simmer for 5 minutes.
- Remove from heat.
- Prepare and drain spinach. In a bowl, combine spinach, ricotta (or hummus), and Parmesan (if using).
- Spread 1 cup meat sauce in the baking dish.
- Layer with 4 lasagna noodles, 1 cup sauce, 1/4 ricotta mixture, and 1/4 mozzarella.
- Repeat layers three more times, ending with meat sauce and mozzarella.
- Cover with greased foil and bake for 40 minutes.
- Uncover and bake for an additional 20 minutes until browned and bubbly.
- If noodles puff up, poke holes and press down with a spatula.
- Rest lasagna for 10-15 minutes before cutting.
Notes
- Substitute the ground beef with a meatless ground alternative or additional vegetables such as zucchini, mushrooms, or eggplant for a delicious vegetarian version.
- Prepare the lasagna up to the baking step and cover tightly with foil. Store in the refrigerator for up to 24 hours or freeze for up to 3 months.
- When ready to bake, thaw if frozen, and add an additional 10-15 minutes to the covered baking time.