Gluten-Free Baked Lasagna
Ingredients:
12 gluten-free lasagna noodles
1 pound ground beef or Italian sausage (ensure it’s gluten-free)
1 onion, diced
3 cloves garlic, minced
1 (24 oz) jar gluten-free marinara sauce
1 (14 oz) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 (15 oz) container ricotta cheese
1 egg
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Fresh basil leaves for garnish (optional)
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large skillet, cook the ground beef or Italian sausage over medium heat until browned. Add diced onions and minced garlic, and cook until onions are translucent.
Stir in the marinara sauce, crushed tomatoes, dried oregano, dried basil, salt, and pepper. Let the sauce simmer for about 10 minutes.
Mix the ricotta cheese, egg, and grated Parmesan cheese in a separate bowl until well combined.
Cook the gluten-free lasagna noodles according to the instructions until they are al dente. Rinse them with cold water to prevent sticking.
To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Layer lasagna noodles on top of the sauce, followed by a layer of the ricotta cheese mixture and a sprinkle of mozzarella cheese.

Repeat the layers until all ingredients are used, ending with a layer of meat sauce and mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the oven for 25 minutes.
Remove the foil and bake for 10-15 minutes or until the cheese is melted and bubbly.
Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil leaves if desired.
Serve hot and enjoy your delicious gluten-free baked lasagna!
Feel free to customize this recipe by adding your favorite vegetables or using different types of cheese.

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