Classic gluten free lasagna is easy to make and tastes just like you remember. Go all out with this easy recipe, and bring back the ultimate comfort food!
Please welcome Erin from Texanerin Baking back to the blog.
Lasagna is one of my top 5 favorite dishes. I have to admit that I don’t make it all that often because it takes a bit longer to prepare than I’d like. It’s not at all difficult – it just takes some time!
It’s incredibly easy and the result is so much more creamy and delicious than the store-bought kind. I make it the night before I prepare the dish so I have one less step to do the next day.
Adding an egg to the cheese mixture helped to firm up the cheese, which made the cheese layer was even creamier than usual. If you allow the dish to set for a few minutes after it’s baked, it will firm up and be easier to cut into clean slices.
Gluten free lasagna noodles
There’s a range in the number of lasagna noodles listed due to the different sizes. If you use the really long lasagna noodles that fit the width of a casserole dish (about 13″ long), then you’ll only need 12 noodles.
If you use the shorter noodles, you’ll need 16. If you only have access to the thicker kind of noodles that you have to boil, you may want to consider only using three layers of noodles, as opposed to the four called for in this recipe.
You’ll need to boil those noodles first if they’re not the oven-ready type. Another great option would be using homemade fresh gluten free lasagna pasta.
I’ve also found that it can be helpful to soak even the oven-ready noodles in hot water for a bit before layering them into the dish. That way, you won’t have to overbake the dish just to get the noodles soft enough.
In the U.S., Barilla’s no-boil lasagna noodles are quite good, but they don’t have the ruffled edges that make them look authentic. Tinkyada brand brown rice lasagna noodles are my old standard, and DeBoles brand gluten free lasagna noodles also work well. Both of those brands tend to be a bit fragile, so you’re better off undercooking them to a very al-dente texture so they hold their shape well.
I used a 9-inch x13-inch x 3-inch pan and it was just large enough for this recipe. If you have a casserole dish that’s slightly bigger than that, use it, just to be on the safe side.
This recipe yields quite a bit of rich and savory gluten free lasagna. I’m not usually a fan of leftovers, but here I froze several pieces to save for busy days and it was almost just as delicious as fresh from the oven.
Gluten Free Lasagna
For the sauce:
1 tablespoon olive oil
1 1/2 cups (200 grams) diced onion
1 1/2 tablespoons (15 grams) minced garlic
1/8 teaspoon red pepper flakes
2/3 cup (158 milliliters) red wine
1 28-ounce (794-gram) can diced tomatoes, undrained
1 14.5-ounce (411-gram) can diced tomatoes, undrained
1 6-ounce (170-gram) can tomato paste
1 1/2 teaspoons dried parsley
2 tablespoons (7 grams) chopped fresh basil
1 1/4 teaspoons salt
For the meat:
1 1/2 pounds (680 grams) ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried Italian seasoning
For the cheese mixture:
1 15-ounce (425-gram or 1 3/4 cups) container ricotta cheese
4 cups (453 grams) shredded mozzarella, divided
1 1/4 cups (120 grams) grated Pecorino Romano or Parmesan cheese, divided
1 egg (50 grams, weighed out of shell)
1/4 teaspoon salt
1/4 teaspoon pepper
12-16 gluten free no-boil lasagna sheets (enough for 4 layers of noodles)*
*If you are using traditional dried lasagna noodles that must be boiled, first boil them to an al-dente texture and lay them out on tea towels to dry slightly before proceeding with the recipe as directed.
Prepare the sauce. In a large pot over medium heat, cook the onion in the olive oil until the onion is softened, about 6-9 minutes. Add the garlic and cook for another minute. Add the red pepper flakes and red wine and cook for about 3-5 minutes or until most of the wine has been absorbed. Add the remaining sauce ingredients and simmer over low heat for about 15-20 minutes, stirring occasionally. Add more salt to taste. Remove from the heat and let cool while preparing the rest of the lasagna.
Prepare the meat. In a large skillet over medium heat, add the ground beef and sprinkle the salt, pepper and Italian seasoning over the top. Break up the meat, stir, and cook until browned, stirring occasionally. Drain the fat and set the meat aside.
Prepare the cheese mixture. In a medium mixing bowl, mix together the ricotta, 3 cups (340 grams) shredded mozzarella, 1 cup (96 grams) Pecorino Romano, egg, salt and pepper until thoroughly combined. Set aside. Mix together the remaining 1 cup (113 grams) mozzarella and 1/4 cup (24 grams) Pecorino Romano in a small bowl. Set aside for topping the lasagna. Preheat the oven to 350° F (175° C).
Assemble and bake the lasagna. Spread slightly more than 1 cup of tomato sauce over the bottom of a 9″x 13″ x 3″ baking dish. Cover with a layer of lasagna noodles, overlapping them just by a little bit. Add another 1 cup sauce, then 1/3 of the meat, followed by 1/3 of the cheese mixture. Add another layer of lasagna noodles and gently press down to compact the first layer. Repeat two more layers, gently pressing down each layer, and top off with the remaining sauce and reserved cheese. Bake for 30-40 minutes or until the edges are bubbling and the cheese has browned. If you don’t want the cheese thoroughly browned, cover the lasagna before baking and remove the foil for the last 10 minutes.
Let the lasagna sit for 10-15 minutes before serving.