Gluten-Free Lasagna (Not Mushy, Foolproof!)

Updated at: Mon, 25 Nov 2024 19:52:47 GMT

Step 1

Heat the olive oil in a large, deep saute pan over medium heat. Add the sausage, ground beef, onion, and garlic. Cook, breaking up the meat with a spoon, until it is browned and no longer pink.

Step 2

Stir in the crushed tomatoes, Italian seasoning, brown sugar, salt, and pepper. Bring to a low simmer and cook, uncovered, for 30 minutes, stirring occasionally.

Step 3

Meanwhile, make the ricotta cheese mixture by lightly beating the egg in a medium bowl. Add the ricotta cheese, parmesan, salt, and pepper. Stir to combine and set aside.

Step 4

Preheat oven to 350°F.

Step 5

In a 9X13 baking pan spread 2 ½ cups tomato meat sauce. Top with 4 uncooked lasagna noodles (if using Barilla, for larger noodles 3 will cover the dish). TIP: Avoid overlapping noodles as much as possible. Stacked noodles will glue themselves together during baking and become chewy, instead of tender.

Step 6

Evenly dollop half the ricotta mixture over the noodles and spread evenly. Top with 1 cup grated mozzarella.

Step 7

Repeat with another layer of noodles, remaining ricotta, 1 cup cheese, and then 2 cups sauce.

Step 8

Place on the remaining lasagne sheets, sauce, and finish with remaining mozzarella cheese. Make sure all the noodles are covered in sauce so they don’t become hard during baking.

Step 9

Spray a large piece of foil with nonstick cooking spray. Cover securely and bake for 1 hour. Remove the foil and bake for 15-20 minutes longer, or until noodles are soft throughout.

Step 10

If desired, broil 2-3 minutes or until the cheese is bubbling and golden. Let stand for 10 minutes before slicing and serving.

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