Gluten Free Lasagna

Kevin is Italian.  So you can imagine that being allergic to pasta has been really difficult for him. Luckily, I had a couple tricks to implement on Italian night, and we had a fantastic lasagna dinner.  The biggest difference in cooking with rice pasta (which is what I substituted) was that it didn’t bake up as beautifully as I would have liked.  The taste was spot-on, but the pasta breaks a little more easily, so scooping out that picture-perfect piece just wasn’t happening.  (As a blogger, it made me want to cry, but dinner was a HUGE hit, so that more than made up for it.)

Gluten Free Lasagna at www.glutenfreedad.net

There are two main changes to make to your traditional recipe when making a gluten-free lasagna.  The first is obviously, the pasta.  The second is – ricotta cheese is out. :( There’s wheat starch added as a “stabilizer”, so it’s definitely not on the diet.  I think I was a lot more upset about the cheese than the pasta, to be honest.  So I bit the bullet and subbed cottage cheese instead…  but read on, and I’ll tell you my trick for your guests not to notice the difference!

Gluten Free Lasagna
 
Prep time
Cook time
Total time
 
Serves: 8-12
Ingredients
  • 1 box gluten-free lasagna noodles (I used rice noodles)
  • 1 lb. ground beef
  • 3 cups shredded mozzarella (check the ingredient list to ensure it’s gluten-free)
  • 1 – 24 oz. jar of your favorite pasta sauce (check the ingredient list to ensure it’s gluten-free)
  • 1 – 16 oz. container of cottage cheese
  • ½ cup chopped onion (about 1 small onion)
  • 1 clove garlic, chopped or pressed
  • salt and pepper to taste
Instructions
  1. Preheat your oven to 350F.
  2. Brown your beef in a skillet with the onion, garlic, and any other seasonings you like to add (I just use a little bit of salt and pepper – it’s not strictly necessary, it’s just whatever your family likes).
  3. Separate out ½ cup mozzarella to top your lasagna. Mix the other 2½ cups together with the cottage cheese. (When it melts – this will totally change the texture of the cottage cheese. We didn’t even miss the ricotta by doing it this way.)
  4. In a 9×13 pan, begin layering your dish. Add a thin coat of sauce to the bottom of your pan to prevent sticking, then layer uncooked pasta (I do 4 noodles wide, and you can overlap them slightly if you need to), a light layer of sauce, half your beef mix, then half your cheese mix. Repeat the layers again, then top them with noodles, the rest of your sauce, and the ½ cup mozzarella you set aside initially.
  5. Cover your dish with tin foil and bake for 1 hour.

Visually, you could tell the difference on the noodles, they are darker in color and they puckered a little on top, which I’m not used to.  So while it was a little bit less beautiful than what I’ve baked up in the past, it was still a dish that the whole family could enjoy without feeling like we all had to give up the wheat.  It’s a definite win if I can successfully serve it at an Italian table!

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Comments

  1. says

    This looks delicious! I don’t have gluten free lasagne on hand, rather just some gluten free penne. Maybe I could mix it all together, instead of layering? Would you suggest fist cooking the penne?
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    Reply
    • Adrianne says

      The only noodles I don’t pre-cook for baked pasta dishes are lasagna noodles, but we boil and serve most of our pasta meals. Penne is pretty thick, I think I’d play it safe and pre-cook…? This is a really good question. Maybe someone else will weigh in who bakes more pasta than I do!

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