gluten free lasagna

Now that we’ve reached our first day with 40 degree weather here in Texas, I’m ready to get my baking on. It was a chilly and rainy day here to start and by the time I finished breakfast, I knew what I was going to make for dinner.

Now lasagna is like chili. Everyone has their own recipe and there are so many great variations. If you’ve gotten to know me by now, you know that I cook with a “little of this, and a little of that” attitude. The kitchen is my testing ground and I’m happy to say that although I started with a pile of ingredients, I took notes of my portions and came up with a pretty tasty result. My version is gluten free – but you can follow the same steps with gluten-full.

You can check out how I made it on my Instagram highlights here: https://www.instagram.com/stories/highlights/17918160637345176/

gluten free lasagna

makes 8-10 servings

  • 1 pound of 85/15 ground beef
  • 1 package of gluten free lasagna sheets, ready for the oven – I used Barilla brand
  • Salt to taste
  • 2 teaspoons of Italian seasoning
  • 1 tablespoon of garlic, crushed
  • 1/2 an onion diced
  • 1 teaspoon olive oil
  • 1 tub of 15 oz. ricotta cheese
  • 2 eggs, scrambled
  • 2 cups of shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 cups fresh spinach
  • 2 jars of marinara sauce
  1. Put a pan on medium-high heat and add 1 teaspoon of olive oil.
  2. Add the ground beef, a pinch of salt, 1 teaspoon of Italian seasoning and the garlic to the pan. Break up the beef and brown. Once cooked, set aside.
  3. In a small bowl, combine the eggs, ricotta cheese and other teaspoon of Italian seasoning. Mix until smooth. Set aside.
  4. Pre-heat your oven to 425 degrees.
  5. Pour about 1 cup of marinara sauce in the bottom of your 9×13 baking dish and spread evenly.
  6. Next, lay 4 sheets of pasta and spoon over more marinara sauce. Spread to cover the pasta completely.
  7. Dollop the ricotta cheese over the sheets, using the back of the spoon to spread evenly.
  8. Sprinkle fresh spinach leaves on top, then add a few spoonfuls of the beef mixture on top of that.
  9. Sprinkle mozzarella cheese over. Repeat 3 more times ending with just the marinara sauce, ricotta cheese, remaining mozzarella cheese and then the Parmesan cheese.
  10. Bake for 55 minutes, turning to broil for the last 2-3 minutes.

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