Meat Lasagna {Vegetarian Option too)

Gluten-Free Lasagna and Vegetarian too

I have been dying to make a homemade meal since we moved into our new house and lasagna seemed like the perfect choice.

It’s warm, ooey, gooey and so comforting when you’re unsettled and just want a little taste from home.

The best part is that it’s gluten-free! I found these great corn and rice noodles in my new Kroger by Mueller’s, which are oven-ready. Translation: NO PRE-BAKING! (Anything that saves me time in the kitchen is a winner in my book!)

To make this cow-diary free I used goat ricotta, buffalo mozzarella cheese and Pecorino Romano cheeses. You can use the cow-dairy version too and it will taste just as good!

Depending on how big you cut up the casserole, you can have anywhere between 6 large servings or 8 medium servings. Enjoy!

I can't believe this lasagna is gluten-free! This recipe is for meat lovers AND vegetarians too! #recipe #maindish #casserole #glutenfree

Meat Lasagna

Ingredients:

  • 1 cup ricotta cheese, goat
  • 2 cups buffalo mozzarella, shredded and divided
  • 1/4 cup Pecorino Romano
  • 1 egg
  • salt and pepper, to taste
  • 3/4 pound ground beef or turkey, organic
  • 1/2 onion, diced
  • 1 package gluten-free no-boil lasagna noodles
  • 4 cups spaghetti sauce, organic

Directions:

Preheat oven to 350°.

In medium bowl, mix all cheeses and egg together with a pinch of salt and pepper.

Cook meat in skillet over medium-high heat until cooked thoroughly, drain fat. Add in chopped onion and cook on medium-low heat for 5 minutes.

In 9″ x 13″ casserole pan, pour a thin layer of spaghetti sauce to coat bottom of pan (so noodles don’t stick).

Layer lasagna noodles, cheese mixture, meat and sauce and repeat until all mixtures are used.

Top with remaining mozzarella cheese. Cover lasagna loosely with foil and bake for 45 minutes. Remove foil and continue baking for 15 more minutes.

Remove from oven and let cool 5 minutes before serving. Store leftovers in refrigerator for 1 week.

Note: For vegetarian lasagna, omit meat and substitute 1 cup of chopped green peppers, zucchini slices and spinach.

Can’t make up your mind on which lasagna to make? Make them both in this really cool Lasagna Trio Pan on Amazon.com.

xo,Christina


2 Comments

  1. If following a dairy/gluten free diet (DDPYoga), would the goat ricotta and buffalo mozzarella be okay?
    Thank you so much!

    Comment by Alicia — 8 February, 2016 @ 1:24 pm

  2. Yes it is!! I hope you enjoy it 🙂
    Christina Russell recently posted…Meat Lasagna {Vegetarian Option too)My Profile

    Comment by Christina Russell — 8 February, 2016 @ 10:46 pm

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