Saucepan@saucepan · Shared this recipeFollowItalian · dinnerGluten-Free LasagnaA creamy and savory gluten-free lasagna layered with gluten-free noodles, three cheeses, and a rich meat sauce, baked to gooey perfection.total1 hr 45 minprep30 mincook1 hrservings12Original recipe on mamaknowsglutenfree.comKeep this recipeAdd a copy of Gluten-Free Lasagna to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients12 servingsBack to 12 servings1 lb lean ground beef, I like using lean ground beef. You can also use ground turkey, ground sausage, or ground pork.1 tsp salt1 tbsp onion powder1 tbsp garlic powder2 tbsp Italian Seasoning48 oz gluten-free pasta sauce, 2x24-ounce jar. I used Prego Traditional sauce.12 oz frozen chopped spinach, 1x12-ounce bag15 oz ricotta cheese1 cup Parmesan cheese, Leave out if dairy-free.16 oz shredded mozzarella cheese, 1x16 ounce-bag. For dairy-free, I like Violife dairy-free just like mozzarella shreds.1 box Barilla Gluten Free Oven-Ready Lasagna, I have only tested this recipe with Barilla gluten-free oven-ready lasagne noodles.StepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat oven to 425°F (218°C). Spray a 9-inch x 13-inch baking pan with gluten-free cooking spray.2Step 2: Spray a large skillet with gluten-free cooking spray. Add the beef and sprinkle with salt. Cook the beef over medium-high heat, until it starts to brown. Add the onion powder, garlic powder, and Italian seasoning and stir until fully combined. Cook the meat until no pink remains. Drain any fat.3Step 3: Stir in the gluten-free pasta sauce and simmer for 5 minutes. Remove from heat.4Step 4: Prepare the chopped spinach according to the bag's directions. Allow to cool, then squeeze out and drain the excess water.5Step 5: In a large bowl, combine the chopped spinach, ricotta cheese (dairy-free use the hummus in place of the ricotta), and the parmesan cheese (dairy-free leave out). Mix until fully combined.6Step 6: Pour 1 cup of the meat sauce on the bottom of the greased baking dish and spread evenly. Place four sheets of the lasagna noodles side-by-side, they will slightly overlap. Top the lasagna sheets with 1 cup of sauce. Spread 1/4 of the ricotta mixture (or hummus mixture) over the sauce, and then top with 1/4 of the mozzarella cheese.7Step 7: Repeat for 3 more layers. Top the last lasagna sheet with the meat sauce and sprinkle with mozzarella cheese.8Step 8: Spray a piece of aluminum foil with gluten-free cooking spray. Cover the pan with the greased foil and bake for 40 minutes. Uncover and bake an additional 20 minutes, or until browned and bubbly. If the lasagna noodles are puffing up after baking for 40 minutes, take a knife and poke a few holes in the top and flatten with a spatula. Sprinkle more cheese over the top and bake for the final 20 minutes.9Step 9: Allow the lasagna to rest 10-15 minutes before cutting. Enjoy!getsaucepan.com/r/e2d8cf19-70e1-4943-a14c-26e5a5b13e3b · Original: https://www.mamaknowsglutenfree.com/gluten-free-lasagna/
