Lasagna is one of my favorite meals and can easily be accomplished with the delicious tinkyada noodles.  Give this gluten free recipe a try and write your review in the comments!

Gluten Free Lasagna Recipe

Lasagna Ingredients:

• 1 package (10 ounces) gluten free lasagna noodles 
• 2 large containers (16 ounces each) fresh ricotta 
• 1 cup grated Parmesan 
• 1 tablespoon dried parsley
• 2 eggs, lightly beaten
• 16 ounces shredded mozzarella
• About 6 cups marinara sauce (or more to taste)
• Add salt and pepper, to taste

Lasagna Directions:

1. Set the oven at 350 degrees Have on hand a 9-by-13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the noodles and cook them according to package directions, undercooking them by 2 minutes. Drain well.
3. In a bowl, combine the ricotta, Parmesan, salt, pepper, parsley, and eggs. Stir well.
4. In the baking dish, spread about 1 cup of marinara sauce to cover the bottom. Add a layer of noodles, overlapping them slightly to make a solid single layer. Dot with half the ricotta mixture, spreading it evenly.
5. Add another layer of the sauce and sprinkle generously with half the mozzarella. Repeat the layers, ending with sauce and mozzarella.
6. Bake the lasagna for 30 minutes or until bubbly. Let it sit for 45 minutes or so to firm up before slicing.

[Recipe Courtesy of the Boston Globe]

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Gluten Free Lasagna Recipe

Lasagna Ingredients:

• 10 ounces lasagna noodles, gluten free
• 1 lb ground beef, browned
• 1 lb cottage cheese, fat free
• 1 lb mozzarella cheese
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic, minced
• 1 (14 ounce) jar marinara sauce, it has less carbs per serving (Ragu old world style)
• 1 lb zucchini, peeled and sliced

Lasagna Directions:

1. Boil lasagna noodles as directed on box.
2. Brown ground beef with Italian seasoning and garlic.
3. Place a layer of noodles in pan.
4. Layer beef, cheese, cottage cheese, zucchini and sauce on top of noodles.
5. Repeat layers.
6. Cover with foil to prevent top layer from burning.
7. Bake at 350 degrees 30 minutes or until lasagna is hot and bubbly.
8. Remove foil and bake 10 minutes till lightly browned.
9. Let stand 10 minutes to let the lasagna set up.

[Recipe Courtesy of Recipe Zaar]

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Gluten Free and Dairy Free Lasagna Recipe

Ingredients:

• 1 (14-ounce) package soft tofu (not silken), drained (omit for soy-free)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 pound ground turkey or chicken (I used grass-fed ground beef)
• 3/4 pound button mushrooms, thinly sliced
• 3 cloves garlic, finely chopped
• 1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 bunch spinach, stemmed, cleaned and coarsely chopped
• 1 bunch fresh basil, stemmed and coarsely chopped
• 4 cups gluten-free tomato or marinara sauce
• 2 large eggs, beaten
• 2 tablespoons garbanzo or fava bean flour (any gluten free flour will work here)
• 1 (16-ounce) package gluten-free lasagna noodles

Baking Instructions:

1. To prepare the filling, coarsely crumble tofu onto two layers of a lint-free dish towel.
2. Wrap tofu in the towel and lightly press out excess moisture; set aside.
3. Heat olive oil in a large skillet over medium-high heat and sauté onion until tender, about 4 minutes.
4. Add turkey and cook, stirring frequently, until just brown, about 8 minutes.
5. Add mushrooms, garlic, oregano, 1/4 teaspoon salt and pepper.
6. Cook, stirring occasionally, until the liquid has evaporated, about 10 minutes.
7. In two batches, add the spinach and cook until just wilted, about 2 minutes each.
8. Stir in basil and tomato sauce.
9. Decrease the heat to low, cover, and simmer for about 15 minutes.
10. Taste and adjust seasoning.
11. Whisk eggs and remaining 1/4 teaspoon salt together in a medium bowl.
12. Add flour and whisk until well blended and slightly thickened, about 1 minute.
13. Unwrap tofu, crumble it into small pieces and add it to egg mixture.
14. Stir to fully coat. Set aside.
15. Meanwhile, cook lasagna noodles according to package directions in salted boiling water, but reduce the cooking time by 5 minutes. The noodles should be slightly firm, as they will continue cooking in the oven.
16. Drain, rinse with cold water, and drain again.
17. To assemble the lasagna, preheat oven to 350° F.
18. Ladle 1/4 cup of the sauce into the bottom of a 13×9×2-inch baking dish and spread it out evenly.
19. Place 3 lasagna sheets on top of the sauce.
20. Place 1/3 of the tofu mixture on the lasagna sheets along with about a 1/4 of the sauce, distributing it evenly.
21. Repeat layering two more times with 3 lasagna sheets, 1/3 of the tofu mixture and 1/4 of the sauce. (If going soy-free, pour a little of the beaten eggs over each layer as well)
22. Finish with a final layer of noodles and remaining sauce, taking care to spread the sauce evenly all the way to the corners.
23. Cover the dish tightly with aluminum foil and bake for 45 minutes.
24. Remove the lasagna from the oven and let stand 15 minutes before slicing.

[Recipe Courtesy of Vibrance Nutrition]

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