Mama's Gluten Free Meat Lasagne: Lasagna Homemade
This dish is THE ultimate comfort food, with layers of lasagna noodles, cheese, meat sauce, & ricotta cheese!
Servings: 10 servings
Calories: 502kcal
Equipment
- 1 9 x 13 pan (use a deep 9x13)
Ingredients
- 12-16 oz gluten-free Lasagne noodles (enough to cover a 9 x 13 pan 4 times)
Sauce:
- 2 tablespoon olive oil
- 1 medium onion diced about ¼ inch or chopped
- 2 cloves garlic minced
- 1 lb lean ground beef
- ½ lb gluten-free Italian Sausage casing removed
- 6 oz sliced mushrooms
- 16 oz tomato sauce (or a mixture of tomato sauce and some diced tomatoes)
- 6 oz tomato paste, mixed with ¾ cup of water
- 1 tablespoon gluten-free Worcestershire sauce
- ¼ cup red wine
- 1 teaspoon salt
- ½ tsp each oregano, thyme, rosemary, basil, and freshly ground black pepper (or 1-½ teaspoon Italian seasoning and the pepper)
- 1 teaspoon chopped parsley
Filling:
- 10 oz package frozen chopped spinach thawed and squeezed dry
- 15 oz ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- 1 ¼ cup grated Monterey Jack cheese, divided (1 cup for filling, reserve ¼ cup for top) or Mozzarella
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
Make the Meat Sauce:
- Using a large saucepan, heat the olive oil over med-high heat, add the onion and garlic and sauté for about 3-4 minutes, until onion becomes translucent.
- Add ground beef and Italian sausage and cook about 4 minutes more, breaking it up as you go, until it's mostly browned. Add mushrooms and cook 3-4 minutes more. Add the tomato sauce and tomato paste mixture, mix well. Add the Worcestershire sauce and wine, stir. Add the herbs and seasonings, mix well, and bring to a boil.
- Reduce heat to low and simmer while you prepare the rest of the lasagna.
For the filling:
- Make certain as much of the moisture from the spinach as possible has been drained out. Combine filling ingredients in large mixing bowl and mix thoroughly. Set aside (or refrigerate if making in advance.)
For the lasagna:
- Boil water and cook lasagna noodles as manufacturer directs.
- Drain lasagna noodles and layer into 9 x 13 baking dish: sauce, noodles, filling, noodles - repeat - spread sauce generously over top.
- Bake at 350° F for 45 minutes, covered with foil. Remove the foil cover and sprinkle ¼ cup jack cheese on top. Bake 15 minutes more, serve.
Video
Notes
You may assemble this lasagna and refrigerate it to bake the next day. Allow about 30 minutes more covered baking time.
Any remaining sauce can be refrigerated for up to four days or frozen.
Nutrition
Calories: 502kcal | Carbohydrates: 39g | Protein: 28g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 1269mg | Potassium: 807mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4148IU | Vitamin C: 10mg | Calcium: 307mg | Iron: 3mg