Get out your fork because it’s time to eat some amazing lasagna…and it’s gluten free.
My gf lasagna might even be better than your regular glutinous lasagna. Did I just go there!?
Awww yeeaah I did. Game on.
So I’ve been running a lot lately. Like seriously A LOT. I’m not gonna share how far I’ve been running every week because I know some of you probably run a whole lot farther and we just don’t even need to compare. You probably even run when you think you’re actually walking. My kids do that all the time.
But I’m training like it’s the Olympics (ok, maybe not quite) for an epic relay called the Hood to Coast. I peer pressured myself into it cuz I be all competitive with myself like that and because I didn’t want to miss out on training/running crazy far/hanging out with teammates who are a seriously awesome group of women (virtual fist bump to all my Fit4Mom ladies!)/chilling in a van for 24 hours where stinky running clothes and shoes abound/not sleeping/maybe eating a secret stash of cookies between each of my running assignments/and because if you live in the Northwest and you get one of the coveted slots to run this thing you just gotta do it.
So I’m doing it ya’ll.
Each week as part of our training, we’ve been doing speed & hill trainings = HARD. When we finish up one of these trainings of penance, I mean “speed/hill” trainings, I seriously just want to eat all the good food. I go home and I’m like GIVE.ME.ALL.THE.FOOD.
Last week one of our run coaches suggested at the end of training that we eat a little carbs, protein and so on… ya know to restore energy reserves…and I heard one of my teammates say, “does the lasagna in my fridge count?” I love my team but this teammate in particular might be my new bestie. I thought about following her home to see if she would share her lasagna with me. But I didn’t. Seemed too creepy. Instead I thought about lasagna all week long until I decided to do something about it. And I’m so glad I did cuz this amazing gf classic lasagna will blow your stinky running socks right off. Which is definitely a good thing. For everyone’s sake. As long as everyone’s not stuck in a van with them.
When it comes to lasagna, and like most foods really, it’s all about quality ingredients. You want an amazing lasagna, you’ve got to use amazing, quality ingredients. And it all starts with the sauce. Too many pasta sauces these days are loaded with mediocre ingredients and then sweetened up with sugar. But for this lasagna, we’re making the sauce from scratch (don’t be scared) and we’re using Muir Glen Organic Tomatoes. Muir Glen tomatoes are my go-to brand when I need canned tomatoes. They produce great tasting tomatoes without the use of synthetic pesticides and chemical fertilizers. You can find Muir Glen tomatoes at most grocery stores (sometimes they’re in the “natural foods” section of the store).
For this sauce I’m using fire-roasted tomatoes for their sweet but subtle smoky flavor, crushed tomatoes with basil, and tomato paste to add a little more concentrated depth of flavor. Combine the tomatoes with onions, finely chopped mushrooms, fresh garlic, fresh parsley, lean ground beef and mild sweet Italian ground sausage, throw in some more spices and you’ve got an awesome lasagna sauce that would be amazing with just about any pasta dish you can think of…spaghetti, penne, manicotti…I heart all the pasta.
And definitely don’t skimp on the cheese. Get the good stuff. We’re talking quality ricotta, REAL parmigiano reggiano (no parmesan in a can plz), and FRESH mozzarella.
Lastly the noodles. These noodles are a lasagna game changer. Check out DeBoles GF Rice Lasagna made with Brown Rice. NO PRE-BOILING!! These noodles save a TON of prep time and mess. And they taste awesome! I seriously don’t think a gluten-eater would even know they were gf. In fact, they might even like them more than other lasagna noodles. If you want to secretly try out these noodles on someone who sticks their nose up at gluten free, go for it. I won’t tell.
You might want to invite all your neighbors over for this meal. Otherwise, you’ll be eating this every day for at least a week. Not saying that lasagna for a week is a bad thing though! I’m thinking lunch, dinner, maybe even fourth meal…
Or maybe I’ll just hide a healthy serving of this with those cookies I plan on sneaking into the team van for the running epicness that’s going to unfold next month.Print
An Amazing GF Classic Lasagna that requires no noodle pre-boiling! It’s layered with a hearty, flavorful sauce, all the good cheeses (ricotta, mozzarella, parmigiano), and a gluten free lasagna noodle that could fool even those who don’t eat gluten free. Serious comfort food that is ultra delicious!
- 1 Tbs olive oil
- 1 lb lean ground beef
- 3/4 lb ground mild sweet Italian sausage
- 2 cloves fresh garlic, minced
- 1/2 medium onion, chopped
- 1/2 cup mushrooms, minced (I pulsed them in the food processor)
- 1 (28 oz) can Muir Glen crushed tomatoes with basil
- 2 (14.5 oz) cans Muir Glen diced fire-roasted tomatoes
- 1 (6 oz) can Muir Glen tomato paste
- 1/2 cup water
- 1 tsp dried basil
- 1/2 tsp fennel seeds
- 1 tsp Italian seasoning
- 2 tsp salt
- 1/4 tsp pepper
- 2 Tbs fresh Italian parsley, chopped
Additional ingredients needed
- 15 oz. ricotta cheese
- 1 egg
- 2 Tbs. fresh Italian parsley, finely chopped
- 1/2 tsp salt
- 16 oz. fresh mozzarella cheese, sliced (about 24 slices)
- 1 cup parmigiano reggiano, grated
- 10 oz. DeBoles GF Rice Lasagna made w/Brown Rice (DeBoles recently improved their noodle recipe so make sure you are buying the one with whole grain brown rice flour in the ingredients list rather than their older version that lists brown rice extract in the ingredients. Deboles is shipping their improved recipe from Amazon even though the Amazon info has not been updated.)
- Heat the olive oil in a Dutch oven or large pot and cook ground beef, ground sausage, and garlic over medium heat until well browned. Stir in onion, mushrooms, crushed tomatoes, fire-roasted tomatoes, tomato paste, and water. Season with basil, fennel seeds, Italian seasoning, salt, pepper, and parsley. Simmer, covered, for about 45 minutes, stirring occasionally.
- In a mixing bowl, combine ricotta cheese with egg, parsley, and 1/2 teaspoon salt. Set aside.
- Preheat oven to 375 degrees F (190 C).
- To assemble, spread 3 cups of the lasagna sauce in the bottom of a 9×13 inch baking dish. Arrange 5 noodles on top of sauce (I arranged 4 lengthwise and then broke one in half and arranged it vertically on the open end). Spread with one half of the ricotta cheese mixture. Top with half of mozzarella cheese slices. Spread 2 cups meat sauce evenly over mozzarella, and sprinkle with 1/2 cup parmigiano. Repeat layers (noodles, ricotta, mozzarella, sauce) and top with remaining parmigiano.
- Cover with foil: to prevent sticking, slightly crease the foil to create a tent over the lasagna.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes, or until the lasagna is hot and bubbling, the noodles are tender, and you get those crispy lasagna corners and cheese! Cool for 10 minutes before serving.
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