Gluten-Free Lasagna Recipe

by | G+ Amy Leger

Here’s the recipe I use for Lasagna, from the Better Homes and Gardens: New Cook Book. I substitute a few things. I use McCormick spices for everything (including the minced onions and garlic). I use Tinkyada Lasagne noodles. Plus I just use a jar of spaghetti sauce instead of the combination of tomato paste and puree.

Ingredients:

1 pound ground beef (or pork or sausage or Italian sausage)
1 cup chopped onion (I use dried chopped onion)
2 cloves of garlic, minced (I use dried minced garlic)
1 jar Ragu Traditional Spaghetti Sauce (1lb. 10 oz.)
2 tsp. dried basil, crushed
1 tsp. dried oregano
5 oz. lasagna noodles (I use entire box of Tinkyada)
1 beaten egg
2 c. ricotta cheese
1/2 c. grated Parmesan or Romano cheese
1 tbsp. parsley flakes
1 8-ounce package sliced or grated mozzerella cheese

Directions from the Better Homes and Gardens: New Cook Book.

For meat sauce, in a large saucepan cook meat, onion and garlic until meat is brown and onion is tender. Drain fat. Stir in [spaghetti sauce], basil, oregano, fennel. Bring to boil; reduce heat. Cover and simmer for 15 minutes; stir occasionally. Meanwhile, cook noodles according to package directions. Drain.

For filling, combine egg, ricotta cheese, 1/4 cup of the Parmesan cheese and the parsley flakes.

[Cover bottom of pan with one layer] of the cooked noodles (usually three) in a [13×9] baking dish. Spread [1/3] of the filling and cover with [1/3] of the meat mixture. Repeat layers 2 more times. Remainder of Parmesan cheese goes on top of the lasagna before baking.

Bake in a 375 degree oven for 30-35 minutes or until heated through. Let stand 10 minutes. Serves 8.

Note: original recipe suggests only doing two layers of the noodle/filling/sauce combination. You can do that as well. The recipe I have here is enough for three layers.

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