1 Pound Gluten Free Lasagna Recipes

GLUTEN FREE LASAGNA

Steps:

• Preheat oven to 375 degree F. Spray a 9 x 13 - inch baking pan with oil; set aside.
• Cook noodles according to package; set aside. Skip this step if you're using oven ready gluten-free lasagna noodles.
• For the sauce: In a large saucepan cook beef, onion, and garlic until the meat is brown. Break the meat apart as it cooks.
• Add the un-drained tomatoes, tomato sauce, tomato paste, basil, oregano, salt and pepper and stir until combined.
• Bring the sauce to a boil then reduce the heat and simmer for 5 minutes, stirring occasionally.
• For the ricotta filling: combine the whisked egg, ricotta, Parmesan cheese, and dried parsley.
• To layer the gluten free lasagna: Spread a little sauce on the bottom of the pan. Add a layer of lasagna noodles over the sauce. Spread half the ricotta mixture over the noodles. Then spread half the sauce mixture over the noodles. Add the second layer of lasagna noodles, ricotta mixture, and sauce mixture. Top with shredded mozzarella.
• Place the lasagna pan on a baking sheet and bake for 30 to 35 minutes or until heated through. If you're using oven-ready noodles, cover the lasagna with foil and bake for 40-45 minutes. Remove the foil, then bake an additional 10 minutes.
• Remove from the oven and let rest for 10 minutes before serving.

1 POUND GLUTEN FREE LASAGNA

Steps:

• Boil lasagna noodles as directed on box.
• Brown ground beef with Italian seasoning and garlic.
• Place a layer of noodles in pan.
• Layer beef, cheese, cottage cheese, zucchini and sauce on top of noodles.
• Repeat layers.
• Cover with foil to prevent top layer from burning.
• Bake at 350 degrees 30 minutes or until lasagna is hot and bubbly.
• Remove foil and bake 10 minutes till lightly browned.
• Let stand 10 minutes to let the lasagna set up.

GLUTEN-FREE LASAGNA

Steps:

• Preheat oven to 350 F. Set aside a deep lasagna oven safe dish.
• Fill a large stockpot 2/3 full with cold water. Add 1 teaspoon of salt, cover with a lid, and bring to a rolling boil. Add 14 gluten-free lasagna noodles and boil for 13 to 14 minutes. (Do not overcook the noodles. They will continue to cook once the lasagna is baked in the oven).
• Drain and rinse the noodles in cold water. Pour 1 tablespoon of olive oil on the noodles and coat. This will prevent the noodles from sticking together as they cool.
• Add onions, garlic and 3 tablespoons of olive oil to a large skillet. Sauté for two minutes.
• Add the ground beef and 1 teaspoon salt. Brown meat over medium heat, stirring occasionally, until thoroughly cooked.
• Pour the canned sauce over the beef mixture, add 1 tablespoon of the Italian seasonings, and all of the fennel. Stir to combine and simmer for 10 minutes. Stir occasionally to prevent burning.
• In a medium-sized mixing bowl, blend goat cheese, ricotta cheese, Parmesan cheese, eggs, fresh basil, Italian parsley, fresh oregano, 1 teaspoon salt, and fresh cracked pepper.
• Assemble lasagna: Spread 1 cup of the meat sauce mixture in the bottom of the baking dish. Overlap the edges of 4 lasagna noodles on top of the sauce. Evenly spread 1 cup of meat sauce over the noodles. Spread 1 cup of the cheese/herb mixture over meat sauce. Evenly sprinkle about 2 cups of shredded cheeses over this layer. Repeat layers (lasagna noodles/meat sauce/ cheese herb mixture/shredded cheese). Overlap 4 lasagna noodles on top, spread evenly with remaining meat sauce and top with remaining shredded cheese.
• Sprinkle remaining 1 tablespoon of Italian herb blend evenly over the shredded cheese.
• Bake for 1 hour or until golden brown on top. Let rest for 15 minutes before serving.