One of my favorite home-style recipes that my mom used to make for me as a child was lasagna.  Now that I cook for myself, I’ve taken her recipe and adapted it to fit my gluten free lifestyle. I must admit, it’s quite good, and you can’t even tell the difference!  With just a small switch of traditional pasta, to my favorite GF brand, Tinkyada, I am able to still enjoy one of my favorite pasta dishes – without the stomachache! :)  Give it a try and let me know what you think in the comments below!

Gluten Free Lasagna

Ingredients:

  • 2 boxes lasagna noodles (I use gluten free Tinkyada)
  • 2 jars of traditional spaghetti sauce
  • 1 lb. ground beef
  • 2 tbsp. olive oil
  • 2 lbs. ricotta
  • 1 lb. mozzarella
  • 3 tbsp. grated parmesan cheese
  • Salt and Pepper to Taste

Instructions:

  1. Bring water and olive oil to a boil and cook lasagna as per the directions on the box.
  2. Spread some sauce in the bottom of a 9”x13”x2” baking dish and cover with a layer of the cooked lasagna noodles.
  3. Place layer of mozzarella and ricotta over lasagna.  Add another layer of sauce.
  4. Continue to arrange layers of sauce, noodles, ricotta and mozzarella, finished with a layer of lasagna.
  5. Smooth some sauce over the last layer of noodles and sprinkle with Parmesan.
  6. Cover with aluminum and bake at 375 degrees Fahrenheit for 30-45 minutes.

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