Lasagne has been around since the Middle Ages and is an extremely customizable dish. Whether you like hearty layers of meat and cheese or a diet-friendly assortment of veggies and spices, you can put together a great oven-baked meal. Here you’ll find a wide-variety of recipe suggestions to stir your appetite.
When making gluten-free lasagne, there are many tasty bases you can choose from. According to your preferences, you can opt for a wheat-free noodle made from a grain like corn, a pseudocereal like quinoa or a vegetable like zucchini. The possibilities are nearly endless so don’t be afraid to experiment with different recipes and ingredients until you find a dish that’s just right for you.
If you are going to incorporate a starchy noodle, pay close attention to the cooking instructions printed on the packaging since gluten-free pasta tends to be less forgiving than its wheat-stuffed counterparts. Some noodle sheets may not even need to be boiled before being baked in a sauce-packed dish. When in doubt, shoot for al dente results so you don’t end up with a pile of mush.
Naturally, a compilation of lasagne recipes highlights the fact that not everyone agrees on which word should be used to describe the layered pasta dish: the plural “lasagne” or the singular “lasagna.” Hence, you’ll see both versions used throughout this list.
Noodle-Based, Meat-Stuffed Lasagne
For the marinara sauce, you’re going to combine seasoned crushed tomatoes with anchovy paste, a pinch of sugar and spices like basil, Italian parsley, oregano and red pepper flakes. Then, you’re going to add in browned Italian sausage, chopped spinach and sauteed mushrooms.
In a separate bowl, you’ll mix some ricotta cheese, chopped parsley and a beaten egg. When assembling, the tomato sauce goes down first, then some Tinkyada Brown Rice Lasagne Noodles and then your cheese mixture before repeating the process two more times.
To make this lasagne, you’ll first want to follow Jamie Oliver’s recipe for gluten-free pasta dough, which calls for rice flour, potato starch, corn flour, xanthan gum, eggs and extra virgin olive oil. Then, you’ll cook a Bolognese sauce using plum tomatoes, ground beef, bacon, vegetables and your choice of red wine or grape juice.
Next, you’ll make a Béchamel sauce using semi-skimmed milk, unsalted butter, gluten-free flour, corn flour, Parmesan cheese and nutmeg. Cut your sheets of homemade dough into four-inch by six-inch rectangles and layer everything in an oven-safe pan.
Cappello’s Lasagna is made from almond flour, non-GMO cage-free eggs, tapioca flour, xanthan gum and sea salt, which means this kind of noodle makes a great base when serving a wide-variety of guests who maintain a gluten-free, grain-free or paleo-friendly diet.
If you want to keep the meal dairy free, use Kite Hill Almond Ricotta for your cheesy filling, which goes nicely with the extra add-ins of ground pork and fennel seeds. Of course, you can take the lasagne one step further into the allergen-free zone by making a tomato-less marinara sauce using butternut squash, beets, carrots and some Italian seasonings.
Layer Antonella’s Gluten-Free Tomato-Basil Pasta Sauce, Johnsonville Mild Italian Sausage meat and Catelli Gluten-Free Lasagne, which blends white rice flour, brown rice flour, corn flour and quinoa flour. For a well-rounded finished product, you’ll also incorporate fresh mushrooms, shredded carrots, a finely chopped shallot, loads of mozzarella cheese and a hint of Sriracha sauce.