Nitrate & Nitrite Free Gluten Free Spicy Beef Lasagna
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Learn more →Ingredients
8 servings
For the noodles
- 12 gluten free lasagna noodles
For the meat sauce
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 ½ lb ground beef (85% lean)
- 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 crushed red pepper flakes
- 1 tsp salt
- ½ tsp black pepper
For the ricotta filling
- 32 oz whole-milk ricotta cheese
- 2 large eggs
- ½ cup grated parmesan cheese
- ¼ cup fresh parsley, finely chopped
- ½ tsp salt
For assembly
- 4 cups shredded mozzarella cheese, divided
- ¼ cup grated parmesan cheese
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Cook the gluten free lasagna noodles according to the package directions until just tender — they should be pliable but still hold their shape. Drain in a colander, drizzle lightly with olive oil, and lay flat on a sheet of parchment or foil to prevent sticking.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute, watching closely so it does not brown.
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