Gluten-Free Lasagna

Yield: 4 servings

Ingredients:

9 gluten-free lasagna noodle sheets (depending on the brand you use, you may have to vary this amount as the size of the sheets can vary)
1 pound ground beef or Italian sausage (or a combination of both)
1 small onion, finely chopped
3 cloves garlic, minced
1 can (14 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves, for garnish (optional)

Directions:

1. Preheat the oven to 375°F (190°C). Grease a 9″ x 13″ baking dish (or similar size).
2. Cook the gluten-free lasagna noodles according to the package instructions until al dente. Drain and set aside. Note: some brands of lasagna sheets are what’s called “oven-ready” which means you do not need to pre-cook them, so skip this step is not needed.
3. In a large skillet, brown the ground beef or Italian sausage over medium heat until cooked through. Remove any excess fat.
4. Add the chopped onion and minced garlic to the skillet and cook for an additional 2-3 minutes until the onion is softened.
5. Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and crushed red pepper flakes (optional). Simmer the sauce for about 10 minutes, stirring occasionally to allow the flavors to meld together.
6. Spread a thin layer of the meat sauce on the bottom of the greased baking dish.
7. Arrange a single layer of cooked gluten-free lasagna noodles over the sauce.
8. Spread a layer of the meat sauce over the noodles, followed by a layer of shredded mozzarella cheese and dollops of ricotta cheese.
9. Repeat the layers until all the noodles, sauce, and cheeses are used, finishing with a layer of sauce and a generous sprinkle of grated Parmesan cheese on top.
10. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
12. Remove from the oven and let the lasagna rest for a few minutes before serving (it’s hot!)
13. Garnish with fresh basil leaves, if desired.

Serve the gluten-free lasagne with a fresh salad.