Gluten – Free Lasagna Recipe
Gluten – free noodles layered with seasoned ground beef and homemade tomato sauce, ricotta and mozzarella cheese
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Ingredients
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CENE AL FORNO
Method
CENE AL FORNO
- 1
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Add ground beef to the skillet. Cook until browned, breaking it apart with a spatula, about 7-10 minutes.
- 4
Stir in crushed tomatoes, Italian seasoning, salt, and black pepper. Let the sauce simmer for 20 minutes, stirring occasionally.
- 5
Prepare the Cheese Mixture
In a medium bowl, combine ricotta cheese, half of the mozzarella, grated Parmesan, and chopped basil. Mix well and set aside.
- 6
Assemble the Lasagna
Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of meat sauce on the bottom.
- 7
Place 3 gluten-free lasagna noodles on top of the sauce.
- 8
Spread half of the ricotta mixture over the noodles, followed by a layer of meat sauce. Repeat the layering process (noodles, ricotta mixture, sauce).
- 9
Finish with a final layer of noodles and top with the remaining meat sauce and mozzarella cheese.
- 10
Bake the Lasagna
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 11
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- 12
Serve
Let the lasagna cool for 10 minutes before slicing. Garnish with additional fresh basil if desired and serve.