Lasagna is a classic and something I don’t get to eat much anymore being gluten-free! But when I found brown rice no-boil lasagne noodles at my local grocery store I did a little happy dance. I like to add vegetables into my meat sauce to amp up the nutrition factor. This is not dairy-free, although if you want you can sub out the cheese for a dairy-free shredded variety of your choosing! You can also make this with or without meat! Check out my recipe below
INGREDIENTS
Lasagna:
Gluten-free lasagna noodles (I used @metromonepicier Brand)
1 small bag of shredded cheese (I get the Italiano kind)
Meat sauce:
1 lb ground meat (I like to use turkey or veal)
1 tbsp olive oil
3 garlic cloves, minced
1/2 large onion, chopped
1/2 red bell pepper, chopped
1 zucchini, diced
1 can crushed tomatoes
1 can diced tomatoes
2 tsp Italian seasoning
Salt and pepper, to taste
INSTRUCTIONS
Make the sauce:
1. In a large skillet, brown the ground meat over medium-high heat. Break meat apart with a wooden spoon. Once cooked through, remove the excess grease and transfer to a bowl.
2. In the same skillet, over medium heat, add olive oil. Add onions, garlic, bell paper and zucchini. Cook until softened.
3. Add ground meat back into the skillet and stir to combine. Add in the crushed tomatoes, diced tomatoes, Italian seasoning and salt and pepper. Cover and allow sauce to simmer for about 20-30 minutes on low heat. Taste and adjust seasoning as needed.
Make the lasagna:
1. Preheat oven to 350 F. Lightly grease a 9×13 baking dish.
2. Start by layering the bottom of the dish with 3 lasagna noodles. Spread the meat sauce over top and sprinkle with shredded cheese. Repeat until lasagna noodles are finished (3 or 4 layers depending on preference).
3. Bake for 45 minutes (or according to package directions), covered. Uncover for the last 10 minutes and allow cheese to brown. Let sit for 15 minutes before serving.
Enjoy!
Xo
Amanda