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serving of meat lasagna on blue plate with part of white lasagna dish showing with serving scooped out
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Fast and Easy Gluten-Free Meat Lasagna Recipe

This quick and delicious gluten-free lasagna recipe can be compiled in a snap with no boiling of the lasagna noodles. It's comforting on its own and is also a great jumping off point to mix it up with different flavors and ingredient. Will work well with gluten noodles too.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 12 Serves 10-12
Calories 249kcal
Author Toni Dash

Ingredients

  • 3 cups grated Low-Moisture Mozzarella
  • 1 cup grated Parmesan Cheese
  • 1 teaspoon Olive Oil
  • 1 pound Lean Ground Beef
  • 1 24- ounce jar Pasta Sauce (Tomato and Basil, Marinara, etc.)
  • 1 package Gluten-Free Lasagna Noodles (separate the noodles into 3 even groups)
  • 1 15- ounce Part Skim Ricotta Cheese

Instructions

  • Preheat the oven to 350 degrees. Combine the mozzarella and parmesan cheeses together in a bowl.
  • In a large skillet add the olive oil and heat over medium-high heat. When hot, add the ground beef and brown breaking up pieces with a spatula as it cooks.
  • Add the pasta sauce to the skillet. Add ¼ cup water to the jar of the sauce, seal, shake vigorously and pour the liquid into the skillet. Bring to a simmer over medium to low heat and simmer for 5 minutes.
  • Spoon 1 cup of the sauce into the bottom of a 13-inch by 9-inch baking dish and spread to coat the bottom. 
  • Layer 1: Layer 3-4 lasagna noodles (1/3 of the package) over the sauce. Spoon half of the ricotta cheese on top of the noodles and spread it evenly. Spread 1 cup sauce on top of the ricotta cheese followed by 1 ¼ cups of the cheese. 
  • Layer 2: Repeat the layer of 3-4 noodles (the second 1/3 of the package), the remaining half of the ricotta cheese, 1 cup of sauce and 1 ¼ cups of the mixed cheese. 
  • Layer 3: Remaining noodles, covered with the remaining sauce, topped with remaining cheese.
  • Pour ¼ cup boiling water around the edges of the lasagna and seal with two sheets of heavy duty foil. NOTE: to keep the cheese from sticking to the foil, spray the underside (side facing the lasagna) of the bottom foil with non-stick spray before placing it on the lasagna.
  • Bake for 50 minutes, remove the foil and bake uncovered for 10 additional minutes (1-hour total). Let sit for 10 minutes before cutting and serving.

Nutrition

Calories: 249kcal | Carbohydrates: 7g | Protein: 22g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 684mg | Potassium: 410mg | Fiber: 0g | Sugar: 3g | Vitamin A: 660IU | Vitamin C: 4.1mg | Calcium: 348mg | Iron: 1.9mg