Easy Gluten Free Lasagna Recipe
This cheesy, saucy delicious gluten free Italian dish will be a family favorite! Just 6 ingredients!
Equipment
- 1 9x13 pan
- 1 large skillet
Ingredients
- 1/2 box Barilla Gluten Free Oven Ready Lasagne Noodles
- 2 jars Marinara Sauce You will need more than 1 jar – but less than 2. We used the gluten free roasted garlic and herb Prego pasta sauce.
- 1 lb Ground beef
- 2 1/2 cups Mozzarella cheese, shredded
- 24 oz Container of Small Curd Cottage Cheese (make sure it is gluten free and I don’t recommend low-fat)
- 1 egg
Instructions
- In a large skillet, brown the ground beef. Cook on medium-high heat until cooked through.
- In a medium size bowl, add the cottage cheese, shredded mozzarella cheese, and egg. Stir until thoroughly mixed.
- Now it’s time to assemble the lasagna!In a 9×13 glass baking dish, pour a layer of sauce to cover the bottom of the dish. Then add your gluten free noodles.
- I use 4 no boil noodles per layer. If the lasagna noodles overlap each other at all, add a bit of sauce between them.
- Once your noodles are in place, it’s time to add sauce. We need to cover the no boil gluten free noodles from every angle with sauce so that they will cook properly.
- Once you’ve added sauce, go ahead and add half of your ground beef.
- Then add a cheese layer. I usually use almost half of the cheese, saving a bit more for the top layer.
- Now, repeat the layers again!Add a sauce layer, 4 more no boil noodles, another sauce layer, a ground beef layer, and last – a cheese layer.
- Bake at 375 degrees for 1 hour. Test the noodles to be sure they are cooked through.
Notes
Be sure to cover the no boil noodles from every angle with sauce to ensure proper cooking.