The Perfect Gluten-Free Lasagna (No Weird Texture!)

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower-fat option with similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and often cheaper than beef.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Add a mix of spicy Italian sausage and ground meat to a frying pan.

Drain the fat from the meat once browned.

Add one entire bottle of Rao's marinara sauce to the meat; mix well.

Ensure there is enough sauce for the gluten-free noodles to cook thoroughly without pre-cooking them.

Turn off the heat and start assembling the lasagna.

Cover the bottom of the casserole dish with about half of the marinara sauce.

Add a layer of meat on top of the sauce.

Layer gluten-free lasagna noodles over the sauce and meat.

Spread cottage cheese over the noodles instead of ricotta cheese for moisture and creaminess.

Alternate the layering pattern for easier serving.

Add another layer of meat on top of the noodles.

Spread the remainder of the marinara sauce evenly over the noodles.

Cover the top of the dish with aluminum foil and bake at 425°F for 45 minutes.

Uncover the lasagna and add mozzarella cheese on top.

Return the lasagna to the oven at 425°F for an additional 10 to 15 minutes until the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens