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- Lasagna #2 (Gluten-Free)
Lasagna #2 (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
½ pound ground beef or turkey
1 Large onion diced
1 clove of garlic
2 jars of spaghetti sauce (13oz)
½ cup water
1 teaspoon basil
1 teaspoon parsley
1 container 15 oz ricotta cheese
2 cups mozzarella cheese
1 cup Parmesan cheese
Salt and pepper to taste
Gluten-free lasagna noodles (1 box)
Cook ground meat, add onions garlic and spices. When lightly browned add in both jars of spaghetti sauce.
In separate bowl combine ricotta, parmesan cheese, 1 egg, salt and pepper.
Put ½ cup water in bottom of lasagna pan with about ¼ cup sauce, then layer noodles as you would normally, except they are uncooked. I do noodles, ricotta mixture, sauce, noodles ricotta mixture, sauce, noodles, sauce, extra cheeses on top
Top with extra mozzarella cheese and Parmesan cheese and sauce.
Cover tightly with foil. Bake at 350F for 45 minutes. Remove foil and bake an extra 20 minutes.
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