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Quick-Style Gluten Free Cheese Lasagne

Prep Time10 minutes
Cook Time1 hour
Resting Time10 minutes
Total Time1 hour 20 minutes
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:-).