Description
Creamy Italian gluten free lasagna brings layers of comfort to classic pasta perfection. Rich ricotta, tender noodles, and hearty meat sauce create a satisfying meal you’ll savor with pure Mediterranean delight.
Ingredients
Scale
Meat:
- 1 pound ground Italian sausage
Pasta and Cheese:
- 9 ounces (255 grams) gluten free lasagna noodles
- 15 ounces (425 grams) full fat ricotta cheese
- 5 cups (454 grams) grated mozzarella cheese
- 1 cup (100 grams) grated parmesan cheese
Seasonings and Additional Ingredients:
- 2.5 cups finely diced onion
- 2 cloves minced garlic
- 1 tablespoon Italian seasoning
- 56 ounces (1.6 kilograms) blended fire roasted tomatoes
- 2 eggs
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1–2 teaspoons chopped fresh parsley or sprigs of fresh basil (garnish)
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Sauté Italian sausage in a large saucepan over medium-high heat until thoroughly cooked, then remove and set aside.
- In the same pan, sauté diced onions and minced garlic until they become translucent with a light golden color.
- Add Italian seasoning, fire-roasted tomatoes, and the reserved sausage to the pan. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, seasoning with sea salt and black pepper to taste.
- Create a creamy cheese mixture by combining ricotta cheese, eggs, and of grated parmesan cheese in a separate bowl.
- Lightly coat the bottom of a 9×13 inch (23×33 centimeter) baking dish with sauce, then arrange the first layer of uncooked gluten-free lasagna noodles, breaking them if needed to fit properly.
- Spread half of the ricotta cheese mixture evenly over the noodles using a spatula.
- Sprinkle 1 of shredded mozzarella cheese and an additional of parmesan cheese over the ricotta layer.
- Pour approximately of sauce over the cheese layer.
- Add another layer of lasagna noodles, then repeat the process with the remaining ricotta mixture, 1 of mozzarella, and of parmesan cheese.
- Create the final layer by adding the last set of noodles, covering completely with remaining sauce, of mozzarella, and the final of parmesan cheese.
- Cover the baking dish tightly with an oven-proof lid or greased aluminum foil.
- Bake for 40-45 minutes until the edges begin to bubble and the noodles become tender.
- Remove the cover and bake for an additional 10-15 minutes until the top turns golden brown.
- Remove from the oven and let the lasagna rest for 10 minutes on a wire rack to allow the layers to set before serving.
- Optionally garnish with fresh chopped parsley or basil leaves before slicing and serving.
Notes
- Crafted with love, this gluten-free lasagna transforms traditional Italian comfort food into a delightful celiac-friendly feast.
- Layering becomes an art form with carefully placed noodles, creating a harmonious blend of sausage, rich tomato sauce, and creamy cheeses.
- Sautéing sausage and aromatics develops deep flavor foundations that elevate this classic dish beyond ordinary expectations.
- Cheese combinations of ricotta, mozzarella, and parmesan create a luxurious, melty texture that melts perfectly between tender noodle layers.
- Strategic baking techniques ensure a golden-brown top and bubbling edges, promising a restaurant-quality meal straight from your home kitchen.
- Resting the lasagna allows flavors to meld and creates easier, cleaner slicing for picture-perfect serving.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 522 kcal
- Sugar: 6 g
- Sodium: 859 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 152 mg