Classic Italian Lasagna (Gluten-Free)

Most of the time I slow things way down here.  I wax nostalgic about mint brownies from college, or I describe settling down for a cup of peppermint hot cocoa and a piece of shortbread.  I remind myself and all of us to enjoy every bite, savoring how good real food is.

Lasagna is one of my favorite comfort foods.  It’s lovely to make on a cooler day, since your oven with be on for over an hour.  And it makes your kitchen smell amazing, like you have been transported to Italy.

But sometimes your kids are hungry and you need to feed your family some dinner!  If I had more time, I would roll out some gluten-free noodles, but I am still working on the recipe.  So for now I am using store-bought rice lasagna noodles.  I don’t even think my husband will notice!

You can assemble this dish in the morning and store it in the refrigerator, and then bake it later at dinnertime.  This also reheats very well, and is a great dish send with your kids to school or to take to work for a hot lunch.

Equipment Needed:

Classic Italian Lasagna

8-10 large lasagna noodles, gluten-free if possible
5 cups marinara sauce, divided (buy organic pizza/pasta sauce here)
2 cups chopped frozen spinach, thawed
2 cups ground beef, cooked with salt and pepper, and cooled (buy grass-fed beef here)
2 cups ricotta cheese
4 eggs
salt and pepper to taste (buy unrefined sea salt and organic peppers here)
6 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
dried oregano (buy organic herbs here)
dried basil (buy organic herbs here)

  1. Preheat oven to 350.  Butter a large baking dish and set aside.  Butter a large piece of aluminum foil on the dull side and set aside.
  2. In two large bowls, divide marinara sauce to put 2 cups in one and 3 cups in another.  Add the spinach and ground beef to the larger bowl of sauce.  Set both bowls aside.
  3. In another bowl, combine ricotta, eggs, and salt and pepper to taste, stirring well.  For simplicity, put the shredded mozzarella in a separate bowl as well, so you can easily assemble the lasagna.
  4. Assemble: In the buttered large baking dish, cover the bottom with a thin layer of plain marinara sauce.  Dollop 1/3 of the ricotta mixture and spread out in a thin layer as much as possible.  Layer 1/2 lasanga noodles over the sauce, covering it completely.  Ladle 1/2 the meat sauce over the noodles, another 1/3 of the ricotta mixture smoothed out, then sprinkle with 1/3 the mozzarella cheese.  Now ladle more plain sauce over the cheese, cover with the remaining 1/2 lasagna noodles, and then cover the noodles with the remaining 1/2 meat sauce.  Then dollop the remaining 1/3 ricotta and spread out, and top with another 1/3 of the shredded mozzarella.  But you’re not done!  Ladle the remaining plain sauce over the entire lasagna, sprinkle with the remaining 1/3 mozzarella, and finally the parmesan cheese.  Sprinkle with a little oregano, basil, and black pepper to flavor the cheese crust that results after baking.
  5. Cover the lasagna with the parchment-lined foil with the parchment side down, and place on a parchment-lined jelly roll pan (in case the lasagna bubbles over).
  6. Bake for 55 minutes, covered.  This ensures all the lasagna fully cooks and the flavors meld.  Then pull the foil off and bake for an additional 15 minutes uncovered.  This gives the lasagna a lovely browned color.
  7. Remove from the oven and let sit on a cooling rack for at least 10 minutes before serving.  Sprinkle with a little more parmesan cheese, and serve.

This post is a part of Sunday School, Weekend Gourmet, Monday Mania, Fat Tuesday, and Slightly Indulgent Tuesday, Real Food Wednesday, Allergy-Free Wednesday, Healthy2day Wednesday, The Mommy Club, Pennywise Platter, Full Plate Thursday, and Simple Lives Thursday.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
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Comments

  1. Lasagna – oh yes please! I haven’t made it in years.

  2. Oh wow! This looks so good. Yuuuuuuum.

  3. I agree, it looks so good!

  4. This recipe looks so good. I have saved it to cook later.

  5. Your Lasagna looks amazing, we would really enjoy it. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. Looks delicious! Thanks for linking up to Healthy 2Day Wednesday….hope to see you back next week! 🙂

  7. Melissa says:

    Making this for a second time. My family loves it. Thank you so much. It’s super yummy!!

  8. Hi,
    I was wondering what kind of cheese you recommend? Do you use raw milk cheese in your recipes?
    Thanks!
    Andrea

  9. Oh, this looks so delicious! We are grain-free, so I am thinking I could try making this with eggplant rounds, instead. You have just fired up my Italian food cravings!

  10. Hi! I’m new to your site and have been happily looking around, love all your recipes, everything looks totally yummy, especially this recipe. But, and I’m sorry if I’m being annoying with my very first comment here, hopefully I’ll make it up to you in the future, I really take issue with it being called a “classic italian” lasagna. It’s really not. Italian lasagna is pasta (flat squares for lasagna) meat sauce (bolognese or ragu – fine ground beef cooked in marinara sauce for a very long time), béchamel (or white sauce) and parmesan cheese. that’s it. Also there are usually many more layers, normally it’s pasta, meat sauce, pasta, bechamel, pasta, meat sauce, pasta, béchamel etc until final layer of pasta and parmesan on top – and some butter. From here you can make a hundred and one different variations of lasagna, whatever your imagination can come up with, but that’s the classic italian. This one though sounds really good and I’ll totally try it!

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