Recipe: Cheesy Gluten Free Lasagna

Cheesy gluten free lasagna is packed with flavour, goodness, and is the perfect oven comfort meal, especially in the middle of winter. Okay, check out the ingredients and make sure you’ve got everything, then let’s get cooking.

Ingredients

Lasagna

• 2 boxes of gluten free noodles, boil ahead
• 400g of old cheddar cheese
• 400g of mozzarella cheese
• 100g of parmesan cheese

Ground Turkey Sauce

• 900g of ground turkey
• 2 tablespoons of olive oil
• 1 white onion
• 2 cloves of garlic
• 2 jars (about 900ml) of pasta sauce
• salt and pepper to taste

Spinach Ricotta Filling

• 1 big bag of spinach
• 1 tablespoons of olive oil
• 2 cloves of garlic
• 1 large white onion
• 1kg of ricotta cheese
• 2 eggs
• 100g of parmesan cheese
• salt and pepper to taste

Cheesy Gluten Free Lasagna

First up, the noodles are a key ingredient in any gluten free lasagna. Pick wisely! These are my go-to. I cook them first, and then add a bit of olive oil and lay the out on a pan so they’re not all mangled. I like to keep them looking nice.

Once the noodle are done and set aside, I make the turkey meat sauce. First, dice the onion (I dice both, one for the meat sauce and one for the ricotta mixture) and cook over medium heat with the garlic and oil. Add the turkey and season with salt. Once the turkey is well browned, add the sauce and set to a simmer. Then, set aside.

Next, time for the spinach and ricotta mixture. In a different pan, add the oil, garlic, and the other diced onion. Once the onions are browning, add in the spinach until it’s wilted. Remove from the heat and add in the ricotta, eggs, and the grated parmesan cheese. Again, add salt and pepper to taste.

Next, it’s time to get the cheese ready. Shred the old cheddar cheese and half of the mozzarella. Slice the other half of the mozzarella and set it all aside.

Time to Layer

Now, time to build. Get out a large pan, a deep 9×13 pan and either spray or butter the dish. Up next, layer the noodles, letting them hang over the edge. Then layer up! Start with 1/3 of the meat sauce, 1/4 the mozzarella, noodles, 1/3 spinach, and then repeat 3 times. Once that’s done, fold over the noodles you had hanging over the edge and then top with the last bit of sauce and mozzarella and the remaining parmesan cheese.

Bake at 350 degrees for 20 minutes, covered with foil. After that, take off the foil and bake for another 15 minutes.

Let it rest for about 10. After that, cut and eat!

Well, there you have it, cheesy gluten free lasagna!

Eat up and enjoy.