Pescatarian Gluten Free Beef Lasagna
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Learn more →Ingredients
8 servings
For the lasagna
- 1 lb gluten free lasagna noodles
- 3 cups shredded mozzarella cheese, divided
For the meat sauce
- 1 tbsp olive oil
- 1 lb ground beef (85% lean)
- 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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