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gluten free lasagna


My grandmother loved making meals for our family and brought our family together through food. One of her signature dishes was her lasagna, and I wanted to make my gluten free interpretation of this dish for all of you. She made a beautiful tomato sauce that was full of flavor and smelled amazing. I haven’t had this dish in ages, so I was glad to see Tinkyada gluten free rice pasta in the grocery store so I could make this gluten free lasagna dish. I use a quick homemade pasta sauce, but you can substitute this with a canned sauce if you’re short on time. I like making this on a Sunday so it can be reheated for a quick dinner a few days during the week.

Prep Time: 20 minutes
Cook Time: 45 minutes


1 boxTinkyada gluten free lasagna
2 lbground beef
25 oztomato sauce
1 lbpart skim ricotta cheese
1 cupshredded mozzarella cheese
1/4 cupParmesan cheese
1 tbspchopped basil
3/4 tbspthyme leaves
3/4 tbspchopped oregano
2 tspground black pepper
1/2 cupshredded mozzarella cheese (for topping)


  1. Preheat the oven to 350F.

  2. Fill a large pot with water and add 1 tbsp salt and 1 tbsp olive oil and bring to a boil. Add the lasagna noodles and boil for 13 minutes. Drain the pasta and run under cold water.

  3. Add the ground beef to a pan over medium heat. Stir occasionally until the meat is browned. Drain the grease and add to the tomato sauce.

  4. In a bowl, mix the cheeses (excluding the 1/2 cup shredded mozzarella), egg, herbs, and pepper together.

  5. In an rectangular pan, add 1/3 of the meat sauce. Add a layer of noodles. Add half of the cheese mixture, and another 1/3 of meat sauce. Add another layer of noodles, followed by the rest of the cheese mix, then the rest of the meat sauce.

  6. Cover the pan with foil, and place in the oven for 20 minutes.

  7. Remove the foil and add the 1/2 cup of cheese on top of the lasanga. Bake for another 10 minutes.

  8. Remove from the oven and let rest for 5-10 minutes before serving.

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