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CN Janet Little's Quick and Easy Gluten Free Lasagna

By: CN Janet Little

CN Janet Little’s Quick and Easy Gluten-Free Lasagna is sinfully gluten free and possibly one of the tastiest lasagna recipes period. Need to go gluten free for kids? Reach for this delight.

Notes

Janet Little, CN, is a popular speaker for Henry’s Farmers Markets with over 20 years of experience in the health food industry and extensive knowledge of natural and organic foods, nutrition, vitamins and minerals, herbal solutions and homeopathic remedies and juicing. She is also a tri-athlete.


For more gluten-free recipes, download your FREE copy of the 42 Easy Gluten-Free Recipes eCookbook.

Cooking Time1 hr 30 min

Ingredients

  • 1 pound lean ground hamburger or turkey (omit for vegetarian version)
  • 2 14-ounce jars gluten-free pasta sauce
  • Cheese (I mix ricotta, mozzarella, chef's choice but I usually mix them about equal parts)
  • 2 cups Sliced or diced veggies - anything you like! Suggestions include:spinach, zucchini, olives, mushrooms, onions
  • 2 to 4 tablespoons fresh basil, or 2 tablespoons dried basil
  • Black pepper, freshly ground (to taste)
  • 1 package gluten-free lasagna noodles, standard size package lasagna noodle box
  • 1 cup Mozzarella and Parmesan cheese for topping, shredded

Instructions

  1. Preheat oven to 350 degrees F.
     
  2. Cook meat, drain fat, add one jar gluten-free pasta sauce and set aside.
     
  3. Combine cheeses, basil, and pepper in a bowl, and set aside. Combine prepared vegetables and set aside.
     
  4. Some gluten-free lasagna noodles do not require cooking in advance. If the brand you have does require boiling prior to lasagna assembly, cook the noodles, but reduce suggested cooking time by 2 minutes. Drain and rinse with warm water. Oil the noodles to prevent sticking. Better to cook as close to assembly of dish as possible because most gluten-free noodles are very fragile and should not sit or be handled too much
     
  5. In a shallow baking dish spray or oil to prevent sticking, then layer the lasagna as follows:
  • 1/3 plain gluten-free pasta sauce spread over the bottom of the dish
  • noodles - just enough to cover the bottom of the dish
  • ½ of the meat/pasta sauce mixture
  • ½ of the cheese mixture
  • ½ of the vegetable mixture
  • a layer of 1/3 of the gluten-pasta sauce
  1. Repeat this layering process with the other half of the ingredients.
     
  2. Cover with aluminum foil and bake in pre-heated 350-degree F oven for one hour.
     
  3. Top with mozzarella and Parmesan cheese.
     
  4. Remove the foil, and bake ½ hour longer, or until golden brown.

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Agree with the previous comment - I just made this lasagna and it was hard to figure out how much cheese I needed to mix. If it would list the amount of ricotta/mozzarella etc to mix with the basil, it would've made putting this together much easier.

You don't say how much cheese or what kind. Not everyone is an expert. Some are beginners. I will look elsewhere for a complete recipe

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