Dinners · Italian · Recipes

Gluten Free Lasagna

Lasagna is one of those dishes that takes a while to make from scratch but it is worth the extra work once you take the first bite.  Emily must have known I was making lasagna this morning, because she took an extra long nap so that I could finish making the entire meal without interruptions.  The pre-made lasagna are always a great alternative, but unfortunately, there is no gluten-free version out yet.  So here is my gluten-free version:


1 lb hot Italian sausage (check ingredients to make sure there is no gluten)

3/4 lb lean ground beef

1/2 cup minced white onion

2 large garlic cloves, minced

1 (28 oz) can crushed tomatoes

2 cans tomato paste

2 (6.5 oz) cans tomato sauce

1/2 cup water

2 tbsp white sugar

1/2 cup fresh basil

1/2 tsp fennel seeds

2 tsp Italian seasoning

Salt and pepper to taste

1/4 cup fresh parsley

12 Gluten Free lasagna noodles

16oz ricotta cheese with a dash of nutmeg

1 egg

Mozzarella cheese, shredded

Parmesan cheese


1) Cook sausage, ground beef, onion and garlic over medium heat until well browned.  Stir in tomatoes, paste, sauce & water.  Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper and half of parsley.  Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2) Cook lasagna noodles and rinse with cold water.  In a mixing bowl, combine ricotta, dash of nutmeg, egg, parsley and salt.

3) Preheat oven to 375 degrees

4) Put together lasagna – Layer #1: sauce, noodles, mozzarella, Parmesan/Layer #2: sauce, noodles, ricotta, parmesan/Layer #3: sauce, noodles, mozzarella, parmesan

Final Layer

5) Bake in preheated oven covered with foil for 25 minutes.  Remove foil and bake an additional 25 minutes.  Cool 5 minutes before serving.

Great meal to share with a large group…..or great for lots of leftovers!


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