Description
Crave-worthy layers of rich, slow-simmered meat sauce, creamy ricotta, and melty mozzarella tucked between oven-ready gluten-free lasagna noodles. This gluten-free lasagna tastes like a Sunday supper classic—hearty, comforting, and unbelievably flavorful—without any compromise in texture.
Ingredients
For the Hearty Meat Sauce
-
1 pound sweet Italian turkey sausage
-
3/4 pound lean ground beef
-
1/2 cup onion, minced
-
2 cloves garlic, crushed
-
28 ounces canned crushed tomatoes
-
12 ounces canned tomato paste
-
15 ounces canned tomato sauce
-
1/2 cup water
-
2 tablespoons sugar (optional)
-
1 1/2 teaspoons dried basil leaves
-
1 teaspoon Italian seasoning
-
2 teaspoons salt
-
1/4 teaspoon ground black pepper
-
2 tablespoons chopped fresh parsley
For the Creamy Ricotta Mixture
-
16 ounces ricotta cheese
-
1 large egg
-
2 tablespoons chopped fresh parsley
-
1/2 teaspoon salt
For Assembly
-
12 Barilla Gluten-Free Oven-Ready Lasagne noodles
-
1 1/2 cups shredded mozzarella cheese
-
3/4 cup grated Parmesan cheese
Instructions
-
Create the Rich Meat Sauce:
In a large Dutch oven over medium heat, cook the turkey sausage, ground beef, onion, and garlic, breaking the meat apart until browned. Drain excess grease if needed. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Add sugar (if using), basil, Italian seasoning, salt, pepper, and parsley. Bring to a simmer, reduce heat to low, cover, and simmer at least 1½ hours (up to 2 hours+), stirring occasionally. The longer it simmers, the richer the flavor. -
Prepare the Ricotta Filling:
In a bowl, mix ricotta, egg, parsley, and salt until smooth. Cover and refrigerate until assembly. -
Preheat:
When the sauce is ready, preheat the oven to 375°F (190°C). -
Layer the Lasagna:
Spread 1½ cups meat sauce in a 9×13-inch baking dish. Add a single layer of oven-ready gluten-free noodles. Spread half the ricotta mixture over noodles, sprinkle ½ cup mozzarella, spoon 1½ cups sauce on top, and add ¼ cup Parmesan. Repeat: noodles, remaining ricotta, ½ cup mozzarella, 1½ cups sauce, and ¼ cup Parmesan. -
Final Layer & Bake:
Top with remaining noodles, remaining sauce, mozzarella, and Parmesan. Cover tightly with foil and bake 25 minutes. Remove foil and bake another 25 minutes, until bubbly and lightly golden. -
Rest & Serve:
Let the lasagna rest 15 minutes before slicing so the layers set for clean squares.
Notes
- Noodle Fit: Depending on noodle size and your pan, you may need 3–4 noodles per layer; total 9–12 noodles. Trim as needed.
- Make-Ahead: Assemble up to 24 hours in advance; cover and refrigerate. Add 10–15 minutes to the covered bake.
- Freezer-Friendly: Bake, cool completely, then wrap well and freeze up to 3 months. Thaw overnight; reheat covered at 350°F (175°C) until hot.
- Sauce Depth: For deeper flavor, simmer the sauce up to 2½ hours. Add a splash of water if it gets too thick.
- Dairy Options: Substitute part-skim ricotta and part-skim mozzarella to lighten it up.
- Add Veggies: Layer in sautéed spinach, mushrooms, or zucchini between sauce layers.
- Prep Time: 2 hours 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American, Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 85 mg
