Ingredients for 1 Pound Gluten Free Lasagna
- 9 sheets gluten-free lasagna noodles
- 1 pound lean ground beef
- 0 units of cottage cheese (ricotta cheese is used instead)
- 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 2 cloves minced garlic
- 24 ounces marinara sauce
- 1 medium zucchini, thinly sliced
- 15 ounces ricotta cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/4 cup fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste
- 2 large eggs
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How to Make 1 Pound Gluten Free Lasagna
- Preheat oven to 350°F (175°C).
- Cook gluten-free lasagna noodles according to package directions. Set aside.
- In a large skillet, brown 1 pound of ground beef over medium-high heat. Drain excess fat.
- Add 1 teaspoon of Italian seasoning and 2 cloves of minced garlic to the browned beef. Cook for 1 minute more.
- In a 9x13 inch baking dish, spread a thin layer of meat sauce (about 1 cup).
- Layer 3-4 cooked lasagna noodles over the sauce.
- Spread 1 cup of ricotta cheese over the noodles, followed by 1/2 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese.
- Top with 1/2 cup of thinly sliced zucchini.
- Repeat layers: meat sauce, noodles, ricotta, mozzarella, Parmesan, and zucchini.
- Repeat step 8 one more time, ending with a layer of noodles.
- Pour the remaining meat sauce (about 1 cup) over the top layer of noodles.
- Sprinkle the remaining 1/2 cup of mozzarella and 1/4 cup of Parmesan cheese over the sauce.
- Cover the baking dish with aluminum foil.
- Bake for 30 minutes.
- Remove foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
28g
Fat
63g
Carbs
12g
