Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes


Gluten-free lasagna.


1 lb
ricotta cheese
1⁄2 c
parmesan cheese
1 T
1 t
1 pk
gluten-free lasagna noodles
1 lb
shredded mozzarella cheese
1 cn
diced tomatoes (28 ounce)
2 T
tomato paste
minced onion
3 clv
1 lb
lean ground beef
3 T
red wine
1 T
1 cn
tomato sauce
1 pk
mozarella cheese


Preheat oven to 375 degrees. Lightly oil a 13 x 8 x 3 inch baking pan.

Prepare the Cheese Filling
In a medium sized bowl combine ricotta cheese, Parmesan cheese, 1 teaspoon basil, 1 teaspoon oregano, and 1 clove minced garlic. Add 1 egg and mix together to create the cheese filling.

Prepare the Meat Sauce
Over medium heat, add 2 tablespoon olive oil and 2 cloves minced garlic. Saute for a couple of minutes until fragrant. Add one medium onion chopped and saute until tender. Add ground meat cook until browned. Drain the excess fat. Add 2 tablespoons tomato paste and 1 28 ounce can of diced tomatoes. Add 1 teaspoon parsley and 1/2 tablespoon oregano to the sauce. Add 3 tablespoons dry red wine.

Cook the Pasta
In a large pot of boiling water add lasagne. Cook until barely tender. Drain the pasta and carefully place on a flat surface.

Layer the Lasagne
Arrange 1 layer of noodles on the bottom of the pan. There will be 3 layers of cheese and meat and 4 layers of the noodles. Add a layer of the cheese filling and a layer of the meat. Add a layer of noodles and continues until all of the layers have been built. Finally add a small can of tomato sauce on top of the top layer of pasta and sprinkle with mozzarella cheese.

Cook the Lasagne
Bake for about 45 minutes and let cool for 15 minutes before serving.


To add more vegetables to this recipe you can add chopped spinach to the cheese filling or to the meet sauce.