December 19, 2019

Quick-Style Gluten Free Cheese Lasagne

Quick-Style Gluten Free Cheese Lasagne is a semi-homemade lasagne recipe using jarred tomato sauce and no-boil gluten free noodles. Gluten free pasta has come a long way in the past 10 years. No more mushy, weird tasting stuff! These Barilla oven-ready gluten free lasagne noodles are terrific and don’t require the extra step of boiling them first. They have just the right texture needed for this delicious and easy-to-make recipe. Dig into your piece of lasagne and savor all the goodness of an Italian classic.

Ricotta Mixture

First, prepare the ricotta mixture and set aside.

Lasagne Assembly

bottom sauce layer for lasagne — Step 1: Coat bottom of pan with sauce to prevent sticking

1st layer of noodles for lasagne — Step 1: Coat bottom of pan with sauce to prevent sticking

Next is the lasagne assembly: Sauce (1), noodles (2), ricotta (3), mozzarella (4), more sauce (5), repeat (3-5). Follow steps 1-6 as shown above and then finish lasagne with a last layer of three noodles, sauce, shredded mozzarella and some parmesan, if desired. Cover with foil and put lasagne in oven and cook for 40 minutes. Then remove foil and finish cooking for another 15-20 minutes until the cheese is browned and bubbly.

Quick-Style Gluten Free Cheese Lasagne

Remove lasagne from the oven and let rest for 10-15 minutes before serving. Then dig in and enjoy!

Print Recipe

Quick-Style Gluten Free Cheese Lasagne

Prep Time10

Cook Time1

Resting Time10

Total Time1 20

Course: dinner, Pasta

Cuisine: Italian

Keyword: barilla gluten free lasagne noodles, barilla gluten free pasta, gluten free, lasagne, mozzarella, oven-ready, parmesan, Ricotta, tomato sauce, Trader Joe’s

Servings: 6 people

Author: GFchow @ gfchow.com

Ingredients

Sauce:

18 oz. jar your favorite marinara sauce, divided into 4 layers (I use Trader Joe’s jarred marinara sauce)

Lasagna filling:

~1/2 package oven-ready gluten free lasagna noodles I use Barilla brand
1 pound ricotta equivalent of 1 container Trader Joe’s Whole Milk Ricotta
1/2 tsp. kosher salt
1/4 tsp. black pepper
3/4 cup grated parmesan plus extra for sprinkling on top
2 egg yolks
8 oz. bag of mozzarella, divided into 3 layers grated/shredded

Instructions

Pre-heat oven to 350 degrees.
In a large bowl combine the ricotta, salt, pepper, and parmesan. Mix until well blended. Mix in egg yolks and set aside.
In a square baking dish (8 x 8), spread a thin layer of marinara sauce (approx. 1/4 cup) on the bottom of the dish and cover with two sheets of noodles.
Spread approx. 1/2 of ricotta cheese mixture over noodles. In order to do this, you will have to use your hand to keep the noodles in place.
Top ricotta with 1/3 of the mozzarella and then cover with more marinara sauce.
For the second layer, use 3-4 sheets of noodles, cover with remaining ricotta, another 1/3 of the mozzarella and marinara sauce.
For the third and final layer, use 3 noodle sheets and top with remaining marinara sauce, final 1/3 of mozzarella and a sprinkle of parmesan, if desired.
Cover lasagne with foil and put on the middle rack of a pre-heated oven. Bake for 40 minutes, remove foil and bake for an additional 15-20 minutes uncovered until cheese is browned and bubbly.
Remove from oven and let stand for 10-15 minutes.
Serve and enjoy!

Notes

In the spirit of “quick-style,” I use jarred sauce for this recipe to simplify but you don’t have to compromise if you’re a sauce purist. A link to the original recipe is below and it includes a recipe for the sauce.

Regular lasagne noodles can easily be substituted for the gluten free noodles for those who don’t follow a gluten free diet.

My family doesn’t love ricotta cheese so I only use 2/3 of the mixture in my lasagne. In this recipe, you can adjust the cheese and sauce amounts to your personal preferences.

At times, I have added sautéed spinach to the ricotta mixture and it’s delicious. Feel free to experiment with adding ingredients to this recipe (whether in the ricotta or as a separate layer), just be aware some ingredients release water as they cook i.e. tomatoes, mushrooms, raw spinach. These ingredients will make your lasagne watery so you will want to saute/cook before adding to your lasagne.

If you like meat in your lasagne, adding a layer of ground beef or sausage would also be fantastic.

I halved the recipe. For the full recipe you’ll need to double the ingredients and use a 13 x 9 pan.

Lastly, I often times like to add fresh mozzarella slices drizzled with olive oil on the top layer. (It makes the lasagne more decadent…in my opinion:-).

Recipe by Food Network and modified by me for gluten free eating. Click here for original recipe.

If you like this recipe, you may also like these other GFchow recipes Grilled Romaine with Creamy Caesar Dressing, Michelle’s House Salad and Crab Pasta (GF) with Spicy Lemon Oil.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.