Gluten Free Lasagna

by Lyndall Kriedemann
An easy recipe for gluten-free lasagna. Layers of gluten-free lasagna noodles, three different cheeses, and a savory meat sauce. 

Ingredients 

  • 500g lean ground beef
  • 1 teaspoon salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 tablespoons Italian Seasoning
  • 2 680g jar gluten-free pasta sauce, Ina Paaramans
  • 1 340g bag frozen chopped spinach
  • 1 425g cottage cheese, 
  • 1 cup Parmesan cheese, 
  • 1 453g shredded mozzarella cheese,
  • 2 box Sam Remo Gluten Free Oven-Ready Lasagna, 

Instructions 

  • Preheat oven to 220°C. Spray a baking dish cooking spray.
  • Spray a large skillet. Add the beef and sprinkle with salt. Cook the beef over medium-high heat, until it starts to brown. Add the onion powder, garlic powder, and Italian seasoning and stir until fully combined. Cook the meat until no pink remains. Drain any fat.
  • Stir in the gluten-free pasta sauce and simmer for 5 minutes. Remove from heat.
  • Prepare the chopped spinach according to the bag's directions. Allow to cool, then squeeze out and drain the excess water.
  • In a large bowl, combine the chopped spinach, Cottage cheese, and the parmesan cheese. Mix until fully combined.
  • Pour 1 cup of the meat sauce on the bottom of the greased baking dish and spread evenly. Place four sheets of the lasagna noodles side-by-side, they will slightly overlap. Top the lasagna sheets with 1 cup of sauce. Spread 1/4 of the cheese mixture over the sauce, and then top with 1/4 of the mozzarella cheese.
  • Repeat for 3 more layers. Top the last lasagna sheet with the meat sauce and sprinkle with mozzarella cheese.
  • Spray a piece of aluminum foil cooking spray. Cover the pan with the greased foil and bake for 40 minutes. Uncover and bake an additional 20 minutes, or until browned and bubbly. If the lasagna noodles are puffing up after baking for 40 minutes, take a knife and poke a few holes in the top and flatten with a spatula. Sprinkle more cheese over the top and bake for the final 20 minutes.
  • Save leftovers in an airtight container and refrigerate. Reheat leftovers in the microwave or oven.
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