Gluten-Free Lasagna

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious gluten-free alternative to traditional lasagna? Look no further! This gluten-free lasagna recipe is packed with flavor and will satisfy all your cravings. Made with wholesome ingredients and without any gluten, this recipe is perfect for those with dietary restrictions or anyone looking to try something new. Get ready to indulge in layers of rich tomato sauce, hearty vegetables, and gooey cheese.

Keywords: gluten-free, lasagna, recipe, wholesome, flavorful.

Gluten free lasagna recipe details

Gluten free lasagna recipe, recipe Rating: 4.5
Number of votes:102

An easy and robust gluten-free lasagna with lots of fresh mozzarella, oregano, and thyme.
Ready in: 1 hour 20 mins

Ingredients

Serves: 6

• For sauce:
• 3 onions, chopped
• 3 tablespoons olive oil or grapeseed oil
• 1 1/2 teaspoons chopped fresh oregano
• 1 1/4 tablespoons chopped fresh thyme
• 7 garlic cloves, minced
• 3 (28 to 32 ounce) cans organic crushed tomatoes in thick purée
• 1 cup chopped fresh parsley
• 1/4 cup fresh squeezed orange juice
• For lasagna:
• grape seed oil for pan
• 18 (7×3 1/2-inch sheets) dry non-gluten lasagna sheets
• 2 pounds fresh mozzarella cheese (smoked or plain), chilled and coarsely grated (5 cups)
• 1 cup freshly grated Parmesan cheese

Preparation method

Prep: 20 mins | Cook: 1 hour

1. To make sauce: cook onions in 1 tablespoon olive oil with oregano and thyme in a 4-quart saucepan over medium heat, stirring, until onions are softened. Add garlic and cook, stirring 1 minute.
2. Add tomatoes and simmer over low heat, uncovered, stirring occasionally, until slightly thickened (about 18 minutes). Remove from heat and stir in parsley and fresh squeezed orange juice.
3. Preheat oven to 375 degrees F and rub two 9×13-inch baking dishes with grapeseed oil.
4. To assemble lasagna: soak lasagna noodle sheets in hot water to cover by 1 inch until softened and flexible, about 20 minutes. Drain.
5. Spread 1 1/2 cups sauce in each baking dish and top sauce in each dish with 3 pasta sheets, overlapping if necessary. Sprinkle 1 cup mozzarella and 1/4 cup Parmesan evenly in each dish.
6. Top with 3 pasta sheets per dish, overlapping if necessary. Repeat layering with 1 cup mozzarella, 1/4 cup Parmesan, 1 cup sauce, and 3 pasta sheets in each dish. Finish assembling lasagna by topping each with 1 cup sauce. (You will have leftover sauce and mozzarella.)
7. Bake lasagna, covered with foil, in middle of oven 30 minutes. Remove foil and sprinkle evenly with remaining 2 cups mozzarella. Bake until bubbling and cheese has melted, about 10 minutes more.
8. Serve lasagna with some of remaining sauce, reheated.Make Ahead

Sauce may be made 3 days ahead and chilled, covered. You can make and bake lasagna 1 day ahead to the point of adding last layer of mozzarella. Cool completely, then chill, covered. Bring to room temperature before reheating with final layer of mozzarella, covered, in a 375 degree F oven until hot, about 30 minutes.