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Gluten-Free Lasagna with Ricotta (Nut-Free)

A comforting and classic lasagna made gluten-free and nut-free. Layers of gluten-free lasagna noodles, a rich meat sauce, creamy ricotta cheese (ensure it's produced in a nut-free facility), and mozzarella cheese.

80m6 servings
Contains dairyContains eggNUTS-free
600 cal|40g protein|45g carbs|30g fat|6g fiber

Ingredients

  • about 450 g Ground beef
  • about 225 g Italian sausage (nut-free)
  • 1 medium Onion
  • 2 cloves Garlic
  • about 790 g Canned crushed tomatoes
  • about 170 g Tomato paste
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 9 Gluten-free lasagna noodles
  • about 425 g Ricotta cheese (nut-free)
  • 1 large Egg
  • 0.5 cup Grated Parmesan cheese
  • about 450 g Mozzarella cheese

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Preheat oven to 190°C.
  2. 2In a large skillet, brown ground beef and sausage over medium heat. Drain excess fat.
  3. 3Add onion and garlic to the skillet and cook until softened.
  4. 4Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes.
  5. 5In a bowl, combine ricotta cheese, egg, and Parmesan cheese.
  6. 6Spread a thin layer of meat sauce in the bottom of a 22.86 × 33.02 cm baking dish.
  7. 7Layer with gluten-free lasagna noodles, ricotta mixture, and mozzarella cheese. Repeat layers.
  8. 8Top with remaining mozzarella cheese.
  9. 9Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes, or until cheese is melted and bubbly.
  10. 10Let stand for 10 minutes before serving.

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