Gluten-Free Lasagna

• servings: 12 servings
• active time: 15 minutes
• total time: 1 hour 25 minutes

Ingredients

1 tablespoon olive oil

1 pound ground beef

salt (to taste)

freshly ground black pepper (to taste)

1 medium onion (diced, approximately 1 cup)

3 cloves garlic (minced)

1 teaspoon Italian seasoning (more or less to taste)

3 cups marinara sauce (store-bought or homemade)

2 cups ricotta cheese

1 large egg

½ cup freshly grated parmesan

½ cup freshly shredded mozzarella

1 teaspoon Italian seasoning (more or less to taste)

salt (to taste)

freshly ground black pepper (to taste)

1 10-ounce package oven-ready gluten-free lasagna noodles

2 cups freshly shredded mozzarella

Directions

For the Ground Beef in Marinara

Heat large skillet over medium-high heat. When skillet is warm, add olive oil and swirl pan to distribute oil evenly across entire surface. Continue heating skillet until oil is hot and shimmery.

When oil is hot, add ground beef to skillet. Season with salt and pepper as desired, then cook ground beef, breaking meat up with wooden spoon or spatula, 4 to 5 minutes or until browned and crumbled. Be careful not to overcook.

Carefully drain excess grease from skillet and discard. Return skillet to heat.

Add chopped onion, minced garlic, and Italian seasoning to skillet and stir to incorporate. Cook 2 to 3 minutes, stirring occasionally, until onion has softened.

Once onion has softened, add marinara sauce to skillet and stir to incorporate. Remove saucepan from heat and set aside.

For the Ricotta Filling

Add ricotta, egg, parmesan, mozzarella, Italian seasoning, salt, and pepper to large bowl. Stir well until ingredients are fully combined.

For the Lasagna

Preheat oven to 425° Fahrenheit. Adjust oven racks as needed so baking dish sits in middle of oven.

Spoon approximately one quarter of ground beef and marinara into baking dish and spread mixture out into thin layer covering bottom of dish completely.

Cover ground beef and marinara layer with approximately 3 ounces of gluten-free lasagna noodles, making sure noodles are in one even layer without overlapping.

Cover lasagna noodles with approximately one third of ricotta filling mixture, spreading mixture out to edges of baking dish and covering noodles evenly.

Repeat process, layering ground beef and marinara, then lasagna noodles, then ricotta filling, until all ingredients have been used completely. Finish with layer of ground beef and marinara mixture.

Top final layer of ground beef and marinara with 2 cups shredded mozzarella, spread evenly across top of lasagna.

Cover baking dish with aluminum foil. Place baking dish in preheated oven. Bake lasagna, covered, 25 minutes.

After 25 minutes, remove baking dish from oven and carefully remove foil. Return baking dish to oven and bake lasagna, uncovered, 20 minutes or until mozzarella topping is bubbly and golden brown.

Carefully remove baking dish from oven and set aside. Allow lasagna to cool in baking dish approximately 15 minutes, then slice lasagna into 12 squares and serve warm with desired sides.

Notes

Added Italian sausage - good recipe!

Nutrition

• Calories: 310 kcal
• Total Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Cholesterol: 83 mg
• Sodium: 575 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 21 g