Gluten-Free Lasagna (Not Mushy, Foolproof!)

Make the best gluten-free lasagna with this ultimate recipe! Layers of homemade meat sauce, ricotta filling, and lots of gooey cheese make this a comforting dish with plenty of pro tips for perfectly cooked noodles!

Prep Time 35

Cook Time 1 20

Total Time 1 55

Servings

Author Melissa Erdelac

Ingredients

Instructions

Meat Sauce

Heat the olive oil in a large, deep saute pan over medium heat. Add the sausage, ground beef, onion, and garlic. Cook, breaking up the meat with a spoon, until it is browned and no longer pink.
1 tablespoon olive oil, 1 pound bulk sweet Italian sausage, 1 pound lean ground beef, 1 medium onion, 2 cloves garlic
Stir in the crushed tomatoes, Italian seasoning, brown sugar, salt, and pepper. Bring to a low simmer and cook, uncovered, for 30 minutes, stirring occasionally.
2 (28) ounce cans crushed tomatoes, 1 ½ tablespoons Italian seasoning, 1 teaspoon light brown sugar, ¼ teaspoon salt, ¼ teaspoon ground pepper

Ricotta Filling

Meanwhile, make the ricotta cheese mixture by lightly beating the egg in a medium bowl. Add the ricotta cheese, parmesan, salt, and pepper. Stir to combine and set aside.
1 large egg, , 16 ounces whole milk ricotta, ½ cup freshly grated parmesan cheese, ¼ teaspoon salt, ¼ teaspoon ground pepper

Layering Lasagna

Preheat oven to 350°F.
In a 9X13 baking pan spread 2 ½ cups tomato meat sauce. Top with 4 uncooked lasagna noodles (if using Barilla, for larger noodles 3 will cover the dish). TIP: Avoid overlapping noodles as much as possible. Stacked noodles will glue themselves together during baking and become chewy, instead of tender.
10 ounce Barilla Gluten-Free Oven-Ready Lasagne Noodles
Evenly dollop half the ricotta mixture over the noodles and spread evenly. Top with 1 cup grated mozzarella.
Repeat with another layer of noodles, remaining ricotta, 1 cup cheese, and then 2 cups sauce.
Place on the remaining lasagne sheets, sauce, and finish with remaining mozzarella cheese. Make sure all the noodles are covered in sauce so they don’t become hard during baking.
Spray a large piece of foil with nonstick cooking spray. Cover securely and bake for 1 hour. Remove the foil and bake for 15-20 minutes longer, or until noodles are soft throughout.
If desired, broil 2-3 minutes or until the cheese is bubbling and golden. Let stand for 10 minutes before slicing and serving.

Notes

Using Fresh Noodles

You will need to make half a recipe of this gluten-free pasta dough. Roll the dough into sheets up to setting 3.
Transfer the sheets to parchment lined baking sheets, stacking layers between more parchment. If not using right away, cover with plastic wrap and refrigerate up to 24 hours or freeze.
When ready to assemble, use the fresh sheets or thaw slightly. Use kitchen shears to cut the dough to pan size. Just like using store-bought noodles, you can skip the boiling ahead of time.
The baking time will be a little shorter with fresh noodles. Cover with foil and bake 25 minutes, remove the foil, bake for 25-30 minutes more, and finish with a quick broil, if desired.

Make-Ahead, Freezing, and Reheating

Make-Ahead:

Lasagna makes a great make-ahead meal for holidays, such as Christmas, or when expecting company. The sauce may be prepared up to three days ahead of time and refrigerated in an airtight container. Alternatively, freeze up to 3 months.

Assemble the lasagna up to a day ahead of time, covering securely with foil. When ready to bake, let it sit at room temperature up to an hour, then bake according to the directions.

Freezing Lasagna:

Another make-ahead option is to assemble the lasagna, and freeze it unbaked. Be sure to wrap it in several layers of plastic wrap and foil to prevent freezer burn and ice crystals forming.

Thaw the frozen lasagna overnight in the fridge and then let it sit at room temperature for one hour before baking according to directions.

Reheating:

Refrigerate leftover lasagna in an airtight container up to three days. To reheat in the microwave, heat individual slices at a time. Microwave at 50% power until almost heated through, and then finish at full power to warm completely.

Leftover lasagna may also be frozen in serving-size slices. Wrap each slice in plastic wrap and then transfer to a ziplock freezer bag. Freeze up to three months.

Thaw slices overnight in the fridge and then reheat in the microwave at 50% power until almost heated through, and then finish at full power to warm completely.

If you have a lot of leftovers to reheat at once, place in an oven-proof baking dish. Cover securely with foil and warm in a 325ºF oven until hot throughout.

Nutrition