PCOS Friendly Gluten Free Beef Lasagna

Total time2 hr

Prep time30 min

Cook time1 hr 15 min

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Ingredients

8 servings

For the lasagna

1 lb gluten free lasagna noodles
Tinkyada Pasta Joy Ready Brown Rice Pasta Lasagne Bag - 10 Oz Jovial Organic Gluten Free Brown Rice Lasagna Pasta, 9 oz Cappello's Lasagna Sheets, 9 oz Jovial Pasta, Gluten Free, Lasagna
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3 cups shredded mozzarella cheese, divided

For the meat sauce

1 tbsp olive oil
1 lb ground beef (85% lean)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
¼ tsp black pepper
1 pinch red pepper flakes (optional)

For the ricotta filling

2 cups whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
2 tbsp fresh parsley, finely chopped
¼ tsp salt

Instructions

1
Preheat the oven to 375°F (190°C). Cook the gluten free lasagna noodles in a large pot of well-salted boiling water according to the package directions, until just tender but not falling apart. Drain, lay flat on a lightly oiled sheet of parchment or foil to prevent sticking, and set aside.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain off any excess fat.

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