The Best Gluten-Free Lasagna – Delicious!
This easy Gluten-Free Lasagna Recipe is a delicious recipe your whole family will love – gluten-free or not! The lasagna is made with no-boil gluten-free lasagna noodle’s which make this recipe even easier. It’s delicious and rich with layers of flavor!
- Prep Time: 15 Minutes
- Cook Time: 60 Minutes
- Total Time: 75 Minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: Mediterranean Diet
- Diet: Gluten Free
Ingredients
Units
Scale
- 2 Tablespoons Olive Oil
- 1 cup diced Yellow Onions
- 1 pound Ground Turkey
- 1 Teaspoon Salt
- 1 Teaspoon granulated sugar
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1/4 Teaspoon ground black pepper
- 1/8 Teaspoon red pepper flakes
- 12–ounce gluten-free lasagna noodles (oven ready noodles)
- 4 cups (32 -ounce)Tomato and basil sauce or any of your favorite tomato sauce
- 1 and 3/4 cups Ricotta Cheese (or One -15-ounce container)
- 1 Tablespoon Italian seasoning
- 1 Egg
- 3–4 cups shredded Mozzarella, divided (I like it cheesy, but you can definitely make it with 3 cups)
- 1 1/3 cups fresh grated Parmigiano, divided
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Oil or butter a 9×13-inch pan. Set aside.
- In a large skillet, over medium heat, pour the olive oil and add the chopped yellow onion. Cook until the onions are softened and start to be translucent.
- Add the ground turkey and sprinkle the salt, sugar, garlic powder, onion powder, pepper, and red pepper flakes. Mix and cook until the turkey is no longer pink. Use a heat-proof spoon to break the turkey into pieces while cooking.
- Add the tomato basil sauce. Mix well and keep cooking on medium heat for 4-5 minutes until the turkey sauce mixture starts to boil. Turn off heat and set aside.
- In a mixing bowl, mix the ricotta cheese, Italian seasoning, egg, 1 cup Mozzarella, and ⅓ cup grated Parmigiano. Mix until all ingredients are combined. Set aside.
- In your prepared baking dish, pour about ⅓ of the meat mixture.
- Place the lasagna noodles on top to cover the bottom. You may need to break some of the noodles.
- Add ½ of the ricotta cheese mixture and spread evenly.
- Add ⅓ of the shredded mozzarella and spread evenly.
- Make your second layer, pasta, ⅓ of the meat sauce, ½ of the Ricotta mixture, and mozzarella.
- For your last layer, add the pasta, and the remainder of the turkey meat sauce, and cover with mozzarella and Parmigiano.
- Cover the baking dish with aluminum foil and bake in the preheated 350 degree oven for 45 to 55 minutes.
- After the 45 minutes, poke at the pasta they should be al dente, not hard.
- Uncover the baking dish and cook for an additional 15-20 minutes or until you have the desired golden cheese on top.
- Let the lasagna rest for at least 15-20 minutes. Don’t worry it will still be hot when you eat it.
Notes
o Side dish: Serve with a side salad dish or roasted vegetables.
o Storage: Once completely cooled, place in an airtight container in the fridge for 4 days or freeze portions for later use.
o Re-warm: Microwave or my favorite in the air fryer at 330 degrees F for 5 to 6 minutes. I even add more cheese!
o Have fun with the recipe!
